Blanched Gai Lan With Oyster Sauce (chinese Broccoli)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons oyster sauce
• 1/2 teaspoon cornstarch
• 2 tablespoons chicken stock
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon finely shredded ginger
• 1 garlic clove, minced finely
• 1 -1 1/2 lb gai lan (chinese broccoli)
• 1 teaspoon soy sauce
• 1 tablespoon olive oil

Recipe

• 1 combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
• 2 bring to a boil and cook until sauce thickens.
• 3 set aside.
• 4 wash the gai lan in cold water.
• 5 trim off and discard the tough bottoms.
• 6 peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
• 7 bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
• 8 add the greens, bring back to a second boil with lid on.
• 9 turn off the heat and let greens steam for a minute or two.
• 10 when the green stalks brighten, test one for doneness.
• 11 it should be tender and crisp.
• 12 drain immediately and shake off excess water.
• 13 transfer to a platter, pour dressing over, and serve immediately.