Chinese Broccoli (Gai Lan) with Oyster Sauce

Name: Chinese Broccoli (Gai Lan) with Oyster Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 3/4 pounds Chinese broccoli (see Cook’s Note); 2 tablespoons neutral oil, such as vegetable or canola oil; 2 garlic cloves, crushed; Kosher salt; 2 tablespoons oyster sauce (see Cook’s Note)

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Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

This is a simple and flavorful side dish that’s very popular in Cantonese cuisine and easy to make. Chinese broccoli, known as gai lan in Cantonese, is a type of cabbage prized for its crisp, crunchy stems, tender leaves and an earthy flavor similar to traditional broccoli. In this favored preparation it’s blanched and then dressed with just a bit of garlic and oyster sauce to highlight its light flavor. Although Chinese broccoli is a cool weather crop you can find it in Asian supermarkets year-round.

Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Ingredients

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1 3/4 pounds Chinese broccoli (see Cook’s Note)

2 tablespoons neutral oil, such as vegetable or canola oil

2 garlic cloves, crushed

Kosher salt

2 tablespoons oyster sauce (see Cook’s Note)

Directions

Remove any discolored or wilted leaves and stems from the Chinese broccoli. Pick off any flowering buds as they can be bitter. You should have about 1 1/2 pounds after picking through your greens. Trim off about 1/2 inch from any stems that have dry or tough ends. Slice any stems that are thick in half lengthwise.
Place all the trimmed Chinese broccoli in a large basin filled with cool water and gently swish them around in the water. Let the broccoli sit so that any dirt settles to the bottom of the basin. Gently lift the broccoli out of the water and place it in a colander. Examine the broccoli for any dirt; if you see any, drain the water from the basin, fill it again, and repeat the rinsing process.
Heat the oil and crushed garlic in a wok over medium heat until it just begins to smoke and the garlic is golden brown, about 3 minutes. Carefully add 8 cups cold water to the wok, cover and bring to a boil over high heat. Once boiling, add 1 tablespoon kosher salt and stir until dissolved. Bring the water back to a rolling boil and add the Chinese broccoli. Cover and bring back to a boil. Cook until crisp-tender, about 2 minutes. If you prefer the broccoli softer you can cook it for an additional 1 to 2 minutes.
Strain the Chinese broccoli well. Place it on a plate and discard the boiling liquid. Drizzle with oyster sauce and serve immediately.

Cook’s Note

Fresh Chinese broccoli should have firm, light-green stems and dark-green leaves. Some stems may have buds; if the buds are still green the stalks are young and tender. Larger stalks with yellow or white flowers are still good to eat, but you may have to cut the stems in half to make sure they’re easy to eat. Vegetarian oyster-style sauces are available and a good alternative to seafood-based ones.