Chinese broccoli refers to kai-lan which is related but not the same as broccoli. In other words, Chinese broccoli does not refer to the leaves of the broccoli. Some grocery stores pass off broccoli leaves for kai-lan and, if you’re not vigilant, you might get fooled. Sure, broccoli leaves are edible — so are the insides of the stalks, for that matter. But the mature ones can be tough and rather bitter. So, it’s better to know what you’re getting. You can search Google for images of broccoli leaves and kai-lan to see how different they look.
That said, on to the recipe for Chinese broccoli with oyster sauce.
Recipe: Chinese broccoli (kai-lan) with oyster sauce
- a bunch of Chinese broccoli (kai-lan), about 100 g., rinsed
- 1 tsp. of cooking oil
- 1 tsp. of minced garlic
- 1/2 onion or 1 shallot, chopped
- 2 tbsps. of oyster sauce
- 4 to 6 tbsps. of broth
- salt, pepper and sugar, to taste
- a drizzle of sesame seed oil
- Rinse then blanch the Chinese broccoli (see how to blanch). Drain, pat dry with a kitchen towel and arrange on a serving platter.
- Heat the cooking oil in a wok or frying pan. Saute the garlic and onion just until fragrant.
- Add the oyster sauce and broth to the pan. Season with salt, pepper and a bit of sugar. Stir and cook until the mixture boils.
- Pour the sauce over the blanched Chinese broccoli and serve.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2