Ingredients for Blanched Gai Lan With Oyster Sauce Chinese Broccoli
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken stock
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 1 teaspoon soy sauce + 1 teaspoon for blanching
- 1/2 teaspoon sesame oil
- 1 teaspoon grated ginger
- Garlic Clove
- 1 pound gai lan (Chinese broccoli)
- Olive Oil
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How to Make Blanched Gai Lan With Oyster Sauce Chinese Broccoli
- Whisk together in a small saucepan: 2 tablespoons oyster sauce, 1 tablespoon cornstarch, 1/4 cup chicken stock, 1 tablespoon rice wine, 1 teaspoon sugar, 1 teaspoon soy sauce, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon sesame oil.
- Bring the sauce mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer until the sauce thickens to a glossy consistency, about 2-3 minutes.
- Remove from heat and set aside.
- Wash 1 pound of gai lan (Chinese broccoli) thoroughly under cold water.
- Trim off and discard the tough bottom ends of the gai lan stalks.
- If the stalks are thick, peel them lightly with a vegetable peeler for a more tender texture.
- Leave gai lan whole or cut into thirds, depending on size.
- Bring 1-3 quarts of water to a rolling boil in a wok or large pot. Add 1 teaspoon soy sauce and 1 teaspoon oil to the boiling water.
- Add the gai lan to the boiling water. Bring back to a boil, then immediately cover the pot.
- Turn off the heat and let the gai lan steam for 1-2 minutes, or until the stalks are bright green and tender-crisp.
- Remove the gai lan from the pot immediately and drain well in a colander, shaking off excess water.
- Transfer the blanched gai lan to a serving platter.
- Pour the prepared oyster sauce over the gai lan, ensuring all pieces are evenly coated.
- Serve immediately and enjoy the delightful contrast of textures and flavors!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
2g
Fat
2g
Carbs
1g
