Ingredients:
- 1 lb (450 g) Gai Lan (Chinese Broccoli), fresh
- 2 quarts (2 litres) Water
- 2 tsp (10 g) Coarse Salt
- 1 tbsp (15 ml) Vegetable Oil or Groundnut Oil (for blanching)
- 2 tbsp (30 ml) Vegetable or Groundnut Oil
- 4 cloves Garlic, minced finely
- 4 tbsp (60 ml) Premium Oyster Sauce
- 1 tbsp (15 ml) Light Soy Sauce
- 1 tsp (5 ml) Granulated Sugar
- 2 tbsp (30 ml) Water or Low-Sodium Chicken Stock
- ½ tsp (2.5 g) Cornflour (Corn Starch) mixed with 1 tsp cold water (Slurry, for thickening)
Instructions:
- Trim the bottom 1 inch (2.5 cm) of the tough stem ends of the Gai Lan and wash thoroughly. If stalks are very thick (over ½ inch), slice them lengthwise in half or quarters to ensure even cooking.
- Bring the 2 quarts of water to a rolling boil in a large stockpot or wok. Add the salt and the 1 tbsp of oil (the oil helps lock in the bright green colour).
- Add the prepared Gai Lan to the boiling water. Cook for 1.5 to 3 minutes until the stalks are tender but still retain a bite (al dente). Immediately transfer the Gai Lan using a slotted spoon or spider strainer into a prepared ice bath (or run under very cold water). This stops the cooking process and preserves the texture and color.
- Remove the Gai Lan from the ice bath, shake off excess water, and lay the stalks neatly on a clean serving platter.
- Prepare the sauce: Heat the 2 tbsp of oil in a small saucepan or wok over medium heat. Add the minced garlic and sauté quickly for 30 seconds until fragrant and lightly golden. Do not burn the garlic.
- Pour in the oyster sauce, light soy sauce, sugar, and water/stock. Bring the mixture to a gentle simmer, stirring continuously until the sugar is dissolved.
- Pour the cornflour slurry into the simmering sauce while stirring. Cook for 15-30 seconds until the sauce slightly thickens to a glossy, pourable consistency. Remove immediately from the heat.
- Immediately pour the hot, glossy sauce evenly over the arranged Gai Lan. Serve piping hot as a key side dish.