Gai Lan (Chinese Broccoli) with Oyster Sauce

By Malaysian Chinese Kitchen · 15 min

Ingredients

Instructions

1. Wash and drain the gai lan well. Trim ½ inch off the stalk ends and peel the ends with a paring knife. Set aside.
2. Bring a large pot of water to a boil. Blanch the gai lan for 3 to 4 minutes, until bright green.
3. Fill a large bowl with cold water and ice cubes. Move the blanched gai lan into the ice bath to stop cooking, then drain and transfer to a plate.
4. Heat the vegetable oil in a small saucepan. Fry the garlic and ginger over medium-low heat for 1 to 2 minutes, until lightly browned.
5. Turn off the heat, then add the oyster sauce and soy sauce and stir to combine.
6. Pour the sauce over the gai lan and serve immediately.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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