Chinese Broccoli (Gai Lan) Two Ways

Method10 steps · about 11 min

1. 1

   Step 1: Choose one version for two servings. For the blanched version, follow steps 1–5 and skip the stir-fried version. Mix 1½ tbsp oyster sauce, ½ tsp dark soy sauce, ½ tsp sugar, ½ tsp cornstarch and the sauce’s 3 tbsp water until smooth. Have the two sliced garlic cloves ready.

   Uses 1½ tbsp oyster sauce · ½ tsp dark soy sauce · ½ teaspoon sugar · ½ teaspoon cornstarch · 3 tbsp water for the oyster sauce

2. 2

   Step 2: Soak and thoroughly rinse the broccoli. Trim off hard stem ends and discard yellow leaves; peel tough outer stem skin. Weigh out 250 g after trimming for the blanched version.

   Uses 250 g Chinese broccoli (gai lan), weighed after trimming · Water as needed to soak and thoroughly rinse the chosen broccoli supply

3. 3

   Step 3: Bring plenty of blanching water to a full boil with the blanching salt (1 teaspoon)’s 1 tsp and 1 tsp from the blanched version’s oil (1 tsp). Add the trimmed broccoli and press it under the water. Cover and blanch for about 1 minute, until the stems are cooked but still crunchy. Lift out and drain promptly; prepare the sauce alongside on another burner.

   Check blanched broccoli · 1 minUses Plenty of water to fully immerse the blanched-version broccoli · 1 teaspoon salt · 1 tsp oil for blanching · 250 g washed and trimmed broccoli, washing water and trimmings excluded

4. 4

   Step 4: While the broccoli blanches, heat the remaining 1 tsp oil with the two sliced garlic cloves over low heat until fragrant without burning. Stir the prepared oyster-sauce mixture again, add it and simmer until thickened but still flowing.

   Uses Remaining 1 tsp oil for sauce · 2 cloves garlic, sliced · Mixed oyster sauce, soy, sugar, cornstarch and water

5. 5

   Step 5: Lay the drained cooked broccoli neatly on a plate, pour over the finished garlic-oyster sauce and serve immediately. Add ready steamed rice if desired. This version serves two; skip the stir-fried version.

   Uses Drained blanched broccoli, blanching liquid excluded · Finished garlic-oyster sauce · Optional ready steamed rice to serve, as desired

6. 6

   Step 6: For the stir-fried version, skip steps 1–5 and follow steps 6–10 only. Measure the separate 1 tsp minced ginger and 1 tsp minced garlic and have them ready before heating the wok.

   Uses 1 teaspoon minced ginger · 1 teaspoon minced garlic

7. 7

   Step 7: Soak and thoroughly rinse the stir-fried version’s broccoli. Trim hard stem ends and discard yellow leaves. Weigh 250 g after trimming, then slice the stems and leaves diagonally into small pieces.

   Uses 250 g Chinese broccoli (gai lan), weighed after trimming · Water as needed to soak and thoroughly rinse the chosen broccoli supply

8. 8

   Step 8: For an uncoated wok, heat it over medium-high heat until smoking, then add the stir-fry’s 1 tbsp neutral oil. For a nonstick pan, add the oil before heating and follow the pan’s heat limits. Add the measured minced ginger and garlic; cook just until fragrant without burning.

   Uses 1 tbsp neutral cooking oil for stir-frying · Measured minced ginger and garlic

9. 9

   Step 9: Add the sliced broccoli and toss well to coat with the fragrant oil. Add the optional 1 tsp Shaoxing rice wine if using it. Cover immediately and steam for about 1 minute.

   Steam stir-fried broccoli · 1 minUses Fragrant oil, minced ginger and garlic · 250 g washed, trimmed and sliced broccoli, washing water and trimmings excluded · Optional 1 tsp Shaoxing rice wine

10. 10

    Step 10: Uncover, add the stir-fry’s ¼ tsp salt and ½ tsp sugar, then toss and stir-fry for about 30 seconds. Check that the stems are cooked through but remain crunchy; serve immediately. This version serves two.

    Finish stir-frying broccoli · 1 minUses Covered-steamed broccoli and aromatics · ¼ teaspoon salt · ½ teaspoon sugar