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Blanched Chinese Broccoli With Oyster Sauce - Gai Lan

User Rating 5 Star Rating (2 Reviews)

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Blanched Chinese Broccoli With Oyster Sauce - Gai Lan
Richard Jung/Photolibrary/Getty Images
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. Serves 3 to 4.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 10 ounces Chinese broccoli (gai lan)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 slice ginger (about 1/2-inch thick)
  • Sauce:
  • 3 tablespoons chicken broth or water
  • 2 tablespoons oyster sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar

Preparation:

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 nutritous dish combining broccoli, tofu, pork, and Chinese fermented (salted) black beans.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Chinese Broccoli with Oyster Sauce, Member momu

I made this dish yesterday and really liked it. It's easy to make and really delicious. The baking soda kept the greens bright green- really pretty. Next time I will garnish w/ a little pickled (red) ginger and some toasted sesame seeds

71 out of 74 people found this helpful.

See all 2 reviews

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