Blanched Chinese Broccoli With Oyster Sauce - Gai Lan

By pattie_d

Ingredients

• Sauce:
• Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available.
• 10 ounces Chinese broccoli (gai lan)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 slice ginger (about 1/2-inch thick)
• 3 tablespoons chicken broth or water
• 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar

Details

Servings 3
Preparation time 5mins
Cooking time 15mins
Adapted from chinesefood.about.com

Preparation

Step 1

Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).

In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.

While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.

Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.

Pour the sauce over the broccoli. Serve immediately.