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