Chinese Broccoli with Oyster Sauce

Method7 steps · about 10 min

1. 1

   Step 1: Method overview: wash and trim the gai lan, bring plenty of salted and oiled water to a boil before adding it, then cook briefly and check the stem texture. Carry out the detailed steps below once.

   
2. 2

   Step 2: Wash the gai lan thoroughly in separate clean water. In a large wok or pot start heating the 8 cups cooking water over high heat; keep the washed gai lan aside until the water is boiling.

   Uses 1 lb Chinese broccoli (gai lan) · Clean water for washing gai lan · 8 cups water for boiling gai lan

   
3. 3

   Step 3: Add the separate 1 tbsp boiling-water olive oil and 1 tsp salt to the heating cooking water.

   Uses Heating cooking water · 1 tbsp olive oil for boiling water · 1 tsp salt for boiling water

   
4. 4

   Step 4: While waiting for the seasoned water to boil, trim gai-lan stems for similar size. Split especially thick stems lengthwise for 1–2 inches to help them cook evenly. Once the water is boiling, add the prepared gai lan and cover. Add optional extra boiling water only if needed to fully submerge the vegetables.

   Uses Washed gai lan · Seasoned boiling cooking water · Additional boiling water only if needed to fully submerge gai lan

   
5. 5

   Step 5: Bring the water back to a boil, turning the gai lan once as it heats. Once boiling again, cook for 1–2 minutes as the source guide to preserve a crisp stem and bright green colour.

   1–2 minutes after gai lan water returns to boiling · 2 minUses Gai lan in boiling water

   
6. 6

   Step 6: Uncover and cut off a small stem piece to test the texture after cooling it enough to taste. If pleasantly crisp, finish cooking. For a softer result, cook another 1–3 minutes, checking until it reaches your preferred texture.

   Optional 1–3 minutes for softer stems · 3 minUses Briefly cooked gai lan

   
7. 7

   Step 7: Turn off heat, lift out and drain the cooked gai lan, and transfer to a plate. Make 1–2 cuts across stems and leaves if desired for easier eating. Drizzle the available oyster sauce to taste, reserving any unused sauce, and add a little optional separate finishing olive oil as desired. Serve.

   Uses Cooked gai lan at desired texture · Oyster sauce: drizzle to taste from 1 tbsp supply; reserve unused · Additional olive oil to taste for finishing; source amount unspecified