Chinese Broccoli

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• Step 1

  Trim the ends of the Chinese broccoli stems and slice any thick stems in half. Rinse the leaves and stems and drain well.

  • 2 lb chinese broccoli, trimmed and sliced (907 g)
    (gai lan)
• Step 2

  Bring a large pot of water to a boil, add a pinch of salt and a splash of vegetable oil. Add the broccoli and cook until the stems are just tender and the leaves wilted (about 1-2 minutes). Drain and transfer to a serving plate.

  • 2 lb chinese broccoli, trimmed and sliced (907 g)
    (gai lan)
  • 2 tbsp vegetable oil (28 g)
• Step 3

  In a small saucepan combine water, cornstarch, minced garlic, sugar and oyster sauce. Simmer over medium heat until the sauce thickens slightly (about 30-60 seconds).

  • ½ cup water (120 g)
  • ½ tbsp cornstarch (4 g)
  • 1 tbsp garlic, minced (9 g)
  • 1 tsp sugar (4 g)
  • 3 tbsp oyster sauce (45 g)
• Step 4

  Pour the sauce evenly over the broccoli and serve immediately.