Blanched Gai Lan With Oyster Sauce Chinese Broccoli

Gai lan is chinese broccoli. I first had this when we went out for dim sum. The stalks are crisp the dressing is salty, sweet and rich.

Combine the oyster sauce , cornstarch , chicken stock , rice wine , sugar , soy sauce , ginger , garlic and sesame oil in a small saucepan.

Bring to a boil and cook until sauce thickens.

Set aside.

Wash the gai lan in cold water.

Trim off and discard the tough bottoms.

Peel stalks if they are thick and tough.

Leave gai lan whole or cut into thirds.

Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.

Add the greens , bring back to a second boil with lid on.

Turn off the heat and let greens steam for a minute or two.

When the green stalks brighten , test one for doneness.

It should be tender and crisp.

Drain immediately and shake off excess water.

Transfer to a platter , pour dressing over , and serve immediately.

oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, sesame oil, ginger, garlic clove, gai lan, olive oil