One of the most popular Chinese dishes, kai-lan (Chinese broccoli) with oyster sauce is surprisingly very simple to make. The key is in the blanching. But even before we go there, it is worth clarifying just what vegetable goes into this dish. 
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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
Ingredients
- 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
Instructions
- 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)
MY LATEST VIDEOSCooking time: 10 minute(s)
Number of servings (yield): 2
Tripe, Lettuce and Tomato Sandwich
Ooh… I miss this! My mom used to cook this maybe at least once a month. But since my brother and I are such carnivores, my mom would always add beef strips or pork loin.
I serve it as a side dish. Meat galore to go with it. :D