This is a Chinese restaurant classic. Gai lan is available at most Asian markets, but in a pinch, rapini or Italian broccoli will be just as delicious.
The sauce is simple. Oil is infused with garlic and ginger, then mixed with oyster sauce, soy sauce, shaoxing wine and a little sugar. The broccoli is simply blanched and served with the sauce, over rice or noodles. Deee-licious.
Gai Lan with Oyster Sauce
- Large saucepan, small skillet
- 2 lbs gai lan (Chinese broccoli)
- 2 tbsp vegetable oil
- 1 inch peeled ginger, julienned
- 4 cloves garlic, thinly slices
- 2 tsp sesame seeds, toasted
- 4 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 1/2 tbsp shaoxing rice wine or dry sherry
- 1/2 tbsp sugar
- drizzle of sesame oil
- Heat a small skillet on medium high. Set a large saucepan of salted water on high and bring to boil.
- While water is coming to the boil, toast sesame seeds, swirling constantly so as not to burn. Remove and set aside.
- Rinse and trim the stem ends from the gai lan and split the large part of the stems.
- Heat the oil in the small skillet and lightly fry the ginger and garlic for about 1 minute. Add the oyster sauce, sugar, soy sauce, and rice wine, Stir until sugar is dissolved then remove from heat.
- Add the gai lan to the boiling water and cook for about 3 minutes, or until the stems are tender crisp and they turn a brilliant green. Drain and refresh in cold water for a few seconds. Drain.
- Arrange gai lan on a serving dish and pour sauce over all. Drizzle with a small amount of sesame oil and sprinkle with sesame seeds. Serve.