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Chinese Broccoli (Gai Lan) with Oyster Sauce

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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.

  • Fresh gai larn. The leaves should be green and the stems crunchy.
  • Add fried garlic.
  • Add a bit of oil in the water to give the vegetables a nice sheen.
  • Do not overcook the vegetables!

  • Ingredients
  • 1 bunch of gai larn (about 250 gm)
  • 1 Tbsp of oyster sauce
  • 1 tsp soy sauce
  • 1 clove garlic
  • 2 Tbsp cooking oil (any neutral tasting oil)
  • 1 tsp rice wine (optional)
  • 1 tsp sesame oil (optional) 

  • Method

    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.

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