Ingredients

• Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available. Serves 3 to 4.

  Prep Time: 5 minutes

  Cook Time: 10 minutes

  Ingredients:

  • 10 ounces Chinese broccoli (gai lan)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 slice ginger (about 1/2-inch thick)
  • Sauce:
  • 3 tablespoons chicken broth or water
  • 2 tablespoons oyster sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar

  Preparation:

  Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
  In a large saucepan, add enough water to cover the broccoli.
  Add the salt, baking soda and ginger.
  Bring to a boil.
  While waiting for the water to boil, prepare the sauce.
  Combine the chicken broth or water, oyster sauce , rice wine or dry sherry and sugar.
  Bring to a boil in a small saucepan.
  Turn the heat down and keep warm while blanching the broccoli.
  Add the Chinese broccoli to the boiling water.
  Cook until the stalks are tender but crisp (3 - 4 minutes).
  Rinse in cold running water.
  Drain.
  Pour the sauce over the broccoli.
  Serve immediately