Chinese Broccoli with Garlic Oyster Sauce

Yield

4 servings · 4 side portions

Ingredients

• 1 bunch Chinese broccoli (Gai Lan), tough ends trimmed
• 3 tablespoons oyster sauce
• 1 teaspoon granulated sugar
• 1 tablespoon peanut or vegetable oil
• 6 tablespoons water
• ½ teaspoon sesame oil
• 1 tablespoon Chinese cooking wine or mirin
• 2 tablespoons garlic, minced
• 1 teaspoon fresh ginger, minced

Method

1. Wash the Chinese broccoli thoroughly. Trim the tough stem ends and split any thick stalks lengthwise for even cooking.
2. In a small bowl, whisk together the oyster sauce, sugar, water, sesame oil, and Chinese cooking wine or mirin.
3. Bring water to a boil in a 4-quart pot.
4. Add the Chinese broccoli and blanch for 1–2 minutes, until the leaves are tender and the stems remain slightly crisp.
5. Drain immediately, rinse briefly with cool water, and drain again.
6. Arrange the broccoli on a serving platter, spreading the stalks evenly. Pat away excess moisture if necessary.
7. Heat the peanut or vegetable oil in a 10-inch skillet over medium heat.
8. Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant, without letting the garlic brown.
9. Reduce the heat to low. Stir the prepared sauce and pour it into the skillet.
10. Simmer briefly for 30–60 seconds, stirring until the sauce is heated through and slightly glossy.
11. Spoon the warm garlic oyster sauce evenly over the Chinese broccoli.
12. Serve immediately while the broccoli is tender-crisp and vibrant green.

Kitchen notes

Practical Woman's Secret
Avoid overcooking the Chinese broccoli. Blanching it briefly and draining it thoroughly helps preserve its bright color and crisp stems while allowing the savory sauce to cling beautifully.