Chinese broccoli, also known as Gai Lan is commonly served blanched with oyster sauce as a yum cha dish. It is very simple to make and I simply love crunching on the stalks.
Of course, when you see it in yum cha, it is much more prettily presented. Such as so: (source: meetup.com)
However, home made is home made
You’ll need
– 1 bunch Chinese broccoli
– 2 tablespoons oyster sauce
– 2 tablespoons water
– 1 tablespoon rice wine
– 1 teaspoon sugar
To prepare your Chinese broccoli, wash the stalks and leaves and chop off the ends which can be tough.
Bring a pot of water to boil. Blanch the Chinese broccoli until it becomes a deep green colour. Because the stalks are thicker, I like to first hold the broccoli by the leaves so the stalks can blanch first for about two minutes, then I’ll drop the entire thing in and allow it to continue to blanch for another two.
Remove Chinese broccoli from water and cut in half lengthways. Place onto plate.
In a separate bowl, mix together 2 tbsp oyster sauce with 2 tbsp water, 1 tbsp rice wind and 1 teaspoon sugar. Drizzle all over and it is ready to serve!
Specialilytea 