Ingredients:

  • 1 lb Gai Lan Chinese Broccoli
  • 1 tsp salt
  • 1 tbsp neutral oil
  • 3 cloves garlic, thinly sliced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp vegetarian mushroom oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tbsp water

Instructions:

  1. Wash the Gai Lan thoroughly and trim the bottom 1/2 inch of the stems. Slice the thickest parts of the stems lengthwise down the center to score them.
  2. Bring a large pot of water to a rolling boil and add 1 tsp salt. Drop the Chinese broccoli into the water and boil for 60 to 90 seconds.
  3. Immediately drain the vegetables through a colander and plunge them into a bowl of ice water. Once chilled, drain again and pat dry with a paper towel.
  4. Heat 1 tbsp neutral oil in a wok over medium-high heat. Add the sliced garlic and sauté for 30 seconds until pale gold and fragrant.
  5. Increase heat to high. Add the blanched Chinese broccoli to the wok and toss rapidly for 1 to 2 minutes until the edges begin to char.
  6. Pour in 2 tbsp low-sodium soy sauce, 1 tbsp mushroom oyster sauce, 1 tsp maple syrup, and 1 tbsp water.
  7. Stir-fry for 60 seconds until the sauce bubbles and thickens into a glossy glaze that coats the stalks.
  8. Remove from heat and drizzle with 1 tsp toasted sesame oil before serving.