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
A quick, simple and absolutely delicious vegetable side dish or light lunch.
- 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.