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 regular broccoli if it's not available. Serves 3 to 4.
- 10 ounces Chinese broccoli (gai-lan)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 slice ginger (about 1/2-inch thick)
- For the Sauce:
- 3 tablespoons chicken broth or water
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon sugar
- 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.
More Chinese Broccoli Recipes
Chinese Broccoli With Oyster Sauce - in this recipe the broccoli is cooked in the wok and with sauce added in the final stages of cooking.
Bean Curd With Chinese Broccoli - a filling and nutritious dish combining broccoli, tofu, pork, and Chinese fermented (salted) black beans.