Chinese Broccoli with Oyster Sauce Recipe
Háoyóu Gai Lán
Chinese Broccoli with Oyster Sauce
Submitted By: Taz

Ingredients:

1 lb (1 Bunch) Chinese Broccoli (Gai Lan)
1 Tbs Oil - can use peanut, canola, soybean, or vegetable oil
4-6 cloves Fresh Garlic (Dàsuàn) - lightly smashed
1 inch piece Fresh Ginger (Jiāng) - sliced into ⅛ inch 'coins'
¼ Cup Water - can use low sodium vegetable stock if desired
3-4 Tbs Oyster Sauce (Háoyóu)
1 Tbs Shao Xing Rice Wine
½ tsp Toasted Sesame Oil (Zhīmayóu)

Preparation:
  1. Trim about 1 inch from the ends of the stalks of the Chinese broccoli (discard ends) and give it a good wash - Set aside in a colander or on absorbent paper until needed
  2. Mix the water (or vegetable stock) and rice wine together in a small bowl - Set aside until needed
  3. Place a wok over medium heat and heat the oil until shimmering - Add the garlic cloves and stir fry until lightly browned (apx 2 minutes)
  4. Increase heat to high and add the ginger 'coins' to the wok and stir fry for 30 seconds
  5. Add the Chinese broccoli to the wok and give it a good toss to evenly coat with the oil
  6. Add the water/rice wine to the wok and immediately cover - Reduce heat to medium and allow the broccoli to steam for 3-5 minutes until just tender (should still have a little 'bite' to it)
  7. Using tongs, a slotted spoon, or spider, transfer the broccoli and garlic cloves to a serving plate leaving any remaining liquid in the wok - Remove and discard the ginger 'coins'
  8. Add the oyster sauce and sesame oil to the wok and allow to cook for 1-2 minutes or until 'thick and bubbly'
  9. Pour the sauce over the broccoli and serve hot 'on its own' with some steamed jasmine rice or as a side dish alongside any Chinese meal
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