Stir-Fried Chinese Broccoli with Savory Oyster Sauce
This delectable dish features gai lan, also known as Chinese broccoli, which is characterized by its thick, crisp stalks and dark green leaves. The first time I enjoyed this dish was during a delightful Dim Sum outing, and its rich, complex flavor profile left a lasting impression on me. In this recipe, the gai lan is blanched to retain its vibrant color and crunch while being generously drizzled with a savory oyster sauce blend. The addition of garlic and ginger provides an aromatic depth that perfectly complements the natural sweetness of the broccoli, making it a splendid side or main dish for any lunch or snack. Serve this bright and healthy dish with steamed rice for a complete meal.
6
Servings
37
Calories
11
Ingredients
Ingredients
oyster sauce
2 tablespoons (none)
cornstarch
1/2 teaspoon (none)
chicken stock
2 tablespoons (none)
rice wine or dry sherry
1 tablespoon (none)
sugar
1/2 teaspoon (none)
soy sauce
1 1/2 teaspoons (1 teaspoon for cooking water, 1/2 teaspoon for sauce)
sesame oil
1/2 teaspoon (none)
ginger
1 teaspoon (finely shredded)
garlic clove
1 (minced finely)
gai lan (Chinese broccoli)
1-1 1/2 lbs (washed, trimmed, and optionally cut)
olive oil
1 tablespoon (none)
Instructions
1
In a small saucepan, whisk together the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic, and sesame oil until well combined.
2
Place the saucepan over medium heat, bringing the mixture to a boil. Stir continuously until the sauce thickens. Remove from heat and set aside.
3
Rinse the gai lan thoroughly in cold water to remove any dirt or grit. Trim off the tough ends of the stalks and peel them if they feel particularly thick or rough. You can leave the gai lan whole or cut it into thirds according to your preference.
4
Bring 1 to 3 quarts of water to a boil in a wok or large pot. Add the soy sauce and olive oil to the boiling water.
5
Carefully add the gai lan to the pot, cover with a lid, and return to a boil. Once boiling, turn off the heat and allow the greens to steam in the hot water for about 1 to 2 minutes.
6
Check the gai lan for doneness; it should be vibrant in color, tender, and crisp to the bite. Drain the gai lan immediately in a colander, shaking gently to remove excess water.
7
Arrange the blanched gai lan on a serving platter. Pour the prepared oyster sauce dressing evenly over the top and serve immediately for the best taste and texture.
Nutrition Information
2g
Fat
3g
Carbs
1g
Protein
1g
Fiber
0g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable used in this recipe?
The main vegetable used is gai lan, also commonly known as Chinese broccoli.
What are the characteristics of Chinese broccoli?
Chinese broccoli is characterized by its thick, crisp stalks and dark green leaves.
How should I prepare the gai lan before cooking?
Rinse the gai lan thoroughly in cold water, trim off the tough ends of the stalks, and peel them if they are particularly thick or rough.
How do I make the savory oyster sauce for this dish?
Whisk together oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic, and sesame oil, then bring to a boil until thickened.
How long should I blanch the gai lan?
After adding the gai lan to boiling water, cover and return to a boil, then turn off the heat and let it steam in the hot water for 1 to 2 minutes.
What is the calorie count for this dish?
This dish contains 37 calories per serving.
How many servings does this recipe make?
This recipe yields 6 servings.
What ingredients are added to the boiling water for the broccoli?
Soy sauce and olive oil are added to the 1 to 3 quarts of boiling water used for blanching.
Can I cut the gai lan stalks?
Yes, you can leave the gai lan whole or cut it into thirds according to your preference.
What should the texture of the gai lan be when it is done?
The gai lan should be vibrant in color, tender, and crisp to the bite.
Is there a substitute for rice wine in the sauce?
Yes, you can use dry sherry as a substitute for rice wine.
What aromatics are used in this recipe?
Finely shredded ginger and minced garlic are used to provide aromatic depth.
How much fat is in a serving of this dish?
There are 2 grams of fat per serving.
How much protein does this recipe provide?
This dish provides 1 gram of protein per serving.
What is the purpose of cornstarch in the recipe?
Cornstarch is used as a thickening agent for the oyster sauce mixture.
How much oyster sauce is needed?
The recipe requires 2 tablespoons of oyster sauce.
Should the sauce be served hot?
The sauce is thickened over medium heat and poured over the broccoli to be served immediately for the best taste.
How much gai lan do I need for this recipe?
You will need 1 to 1.5 lbs of gai lan (Chinese broccoli).
What should I serve with Stir-Fried Chinese Broccoli?
It is recommended to serve this dish with steamed rice for a complete meal.
Are there any carbohydrates in this recipe?
Yes, there are 3 grams of carbohydrates per serving.
How much sesame oil is used?
The recipe calls for 1/2 teaspoon of sesame oil.
Does this recipe include sugar?
Yes, it includes 1/2 teaspoon of sugar to complement the natural sweetness of the broccoli.
Is this a Dim Sum style dish?
Yes, it is inspired by the classic Chinese broccoli dish often served during Dim Sum outings.
What amount of olive oil is used?
The recipe uses 1 tablespoon of olive oil in the boiling water.
How much soy sauce is required?
Total 1 1/2 teaspoons: 1 teaspoon for the cooking water and 1/2 teaspoon for the sauce.
Should I drain the broccoli after blanching?
Yes, drain the gai lan immediately in a colander and shake gently to remove excess water before plating.
What is the fiber content of this recipe?
This dish contains 1 gram of fiber per serving.
Can I use water instead of chicken stock?
The recipe specifies 2 tablespoons of chicken stock for added flavor, but water can be used if stock is unavailable.
How do I ensure the broccoli keeps its vibrant color?
Blanching the greens in boiling water with a bit of oil and soy sauce helps retain their bright green color.
What heat setting should be used to cook the sauce?
The sauce mixture should be cooked over medium heat until it comes to a boil.