Chinese Broccoli with Oyster Sauce

Instructions

1. 1

   Prep the Gai Lan: Wash the Chinese broccoli thoroughly. If the stems are very thick, peel the tough outer skin with a vegetable peeler or slice them in half lengthwise so they cook evenly with the leaves.

2. 2

   Make the Glaze: In a small bowl, whisk together the oyster sauce, soy sauce, sugar, and sesame oil. Set aside.

3. 3

   Blanch the Greens: Bring a large, wide pot of water to a rolling boil. Add 1 tbsp of cooking oil and a generous pinch of salt to the water (this keeps the greens glossy and vibrant).

4. 4

   Cook the Stems First: Submerge just the thick stems in the boiling water for 1 minute, holding the leafy tops out. Then push the entire vegetable into the water and boil for another 1-2 minutes until tender but still crisp.

5. 5

   Drain and Plate: Remove the Gai Lan and drain very thoroughly in a colander. Arrange the greens neatly on a serving platter.

6. 6

   Finish with Garlic and Sauce: In a small skillet, heat 1 tsp of oil and briefly fry the minced garlic for 15 seconds until fragrant but not browned. Stir the garlic into the oyster sauce mixture, then drizzle the sauce heavily over the center of the plated greens.