Description
A classic Chinese side dish featuring crisp-tender Chinese broccoli topped with savory garlic oyster sauce. Perfect with rice or noodles.
Ingredients
- 1 pound Chinese broccoli (Gai Lan), trimmed
- 3 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon peanut oil (or vegetable oil)
- 2 cloves garlic, finely chopped
- 1–2 tablespoons water
- Pinch of salt (for blanching)
Instructions
- Bring a large pot of water to a boil and add a pinch of salt. Wash and trim the Chinese broccoli, separating thick stalks for even cooking.
- Blanch the Chinese broccoli in boiling water for 2–3 minutes until crisp-tender and bright green. Drain and rinse under cold water to stop cooking.
- Arrange the blanched broccoli neatly on a serving platter.
- In a small pan, heat peanut oil over medium heat. Add garlic and sauté until fragrant and lightly golden.
- Stir in oyster sauce, sugar, and water. Mix well until the sauce becomes glossy and smooth.
- Pour the hot sauce evenly over the broccoli and serve immediately.
Notes
Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. For extra flavor, drizzle with sesame oil or top with toasted sesame seeds before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese