Chinese Broccoli Delight with Oyster Sauce

Blanched Gai Lan With Oyster Sauce (Chinese Broccoli)

Cook Time: 10 minutes
Prep Time: 10 minutes
Total Time: 20 minutes
Recipe Category: Lunch/Snacks
Keywords: Vegetable, Chinese, Asian, < 30 Mins, Stove Top

Description:

Blanched Gai Lan with Oyster Sauce, also known as Chinese broccoli, is a delightful dish that captures the essence of traditional Dim Sum experiences. The crisp stalks of gai lan perfectly complement the savory, sweet, and rich flavors of the oyster sauce dressing. This quick and easy recipe is ideal for a light lunch or snack, offering a burst of authentic Asian flavors in under 30 minutes.

Nutrition Facts (per serving):

• Calories: 54.7
• Fat Content: 4.1g
• Saturated Fat Content: 0.6g
• Cholesterol Content: 0.2mg
• Sodium Content: 424.7mg
• Carbohydrate Content: 3g
• Fiber Content: 0.1g
• Sugar Content: 0.7g
• Protein Content: 0.7g

Ingredients:

• 2 tablespoons oyster sauce
• 1/2 tablespoon cornstarch
• 2 tablespoons chicken stock
• 1 tablespoon rice wine
• 1/2 tablespoon dry sherry
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon ginger, minced
• 1 garlic clove, minced
• 1/2 teaspoon sesame oil
• 1 bunch gai lan (Chinese broccoli)
• 1-1 1/2 tablespoons olive oil

Instructions:

1. Prepare the Oyster Sauce Dressing:

   • Combine oyster sauce, cornstarch, chicken stock, rice wine, dry sherry, sugar, soy sauce, ginger, garlic, and sesame oil in a small saucepan.
   • Bring to a boil over medium heat, stirring constantly.
   • Cook until the sauce thickens, then set aside.

2. Prepare the Gai Lan:

   • Wash the gai lan thoroughly in cold water to remove any dirt or debris.
   • Trim off and discard the tough bottoms of the stalks.
   • If the stalks are thick and tough, peel them; otherwise, leave the gai lan whole or cut into thirds for easier cooking.

3. Blanch the Gai Lan:

   • Bring 1-3 quarts of water to a boil in a wok or large pot.
   • Add the soy sauce and olive oil to the boiling water.
   • Add the gai lan to the boiling water and cover with a lid.
   • Bring the water back to a second boil and immediately turn off the heat.
   • Let the gai lan steam in the residual heat of the water for 1-2 minutes, depending on desired tenderness.

4. Finish and Serve:

   • When the gai lan stalks brighten in color and become tender yet crisp, they are ready.
   • Drain the blanched gai lan immediately and shake off any excess water.
   • Transfer the gai lan to a serving platter.
   • Pour the prepared oyster sauce dressing over the gai lan.
   • Serve immediately while hot, ensuring each piece is coated with the flavorful dressing.

This Blanched Gai Lan With Oyster Sauce recipe captures the essence of traditional Chinese cooking, offering a perfect balance of textures and flavors. It’s a quick and nutritious dish that’s sure to satisfy cravings for authentic Asian cuisine without the need for extensive cooking times or complicated techniques. Enjoy this dish as a standalone snack or pair it with your favorite Asian-inspired main course for a complete meal experience.