Chinese Broccoli (Gai Lan) with Oyster Sauce
Posted by Fish on December 23, 2016
This yum cha and side dish favourite is really easy to whip up. The salty sweetness of oyster sauce complements the slight bitterness of the gai lan. There are a few key points to making it as good or even better than the restaurant.
|Trim ends of gai larn stalks and wash well.||Slice garlic clove thinly and prepare sauce ingredients.|
Heat 2 Tbsp oil on medium heat. Add garlic slices.
As soon as they turn slightly brown, turn off the heat and remove from the pan as they will continue to brown.
They will taste bitter if burnt. Place on paper towel.
Remove enough garlic oil so that 1 Tbsp of the oil remains in the pan. Set aside the leftover oil.
Add oyster sauce, soy sauce, sesame oil and rice wine to the pan whilst it is still warm. Mix and set aside.
|Bring a pot of water to the boil. Add the gai lan and 1/2 tsp of leftover garlic oil. Cook for 3 minutes on a low boil.||Drain very well and serve immediately.|
Place gai larn on serving plate. Drizzle over the oyster sauce mixture and sprinkle over the garlic bits.