Chinese Broccoli With Oyster Sauce

Ingredients

• 1 pounds Chinese broccoli (gai lan) – rinsed, ends trimmed, thick stems halved lengthwise
• 1 tablespoons kosher salt
• 1 tablespoons neutral oil
• 2 cloves garlic – minced
• 3 tablespoons oyster sauce
• 1 teaspoons light soy sauce
• 1 teaspoons granulated sugar
• 3 tablespoons water
• 0.5 teaspoons toasted sesame oil

Instructions

1. Bring a large pot of water to a boil; add the kosher salt.
2. Prepare the Chinese broccoli: rinse well, trim the ends, and split any thick stems lengthwise so they cook evenly.
3. Make the sauce: Heat the neutral oil in a small saucepan over medium-low. Add the minced garlic and stir just until fragrant, 30–60 seconds. Stir in the oyster sauce, light soy sauce, granulated sugar, and water; simmer 30–60 seconds until glossy and spoonable. Remove from heat and stir in the toasted sesame oil.
4. Blanch the Chinese broccoli in the boiling salted water. Cook the stems first for 30 seconds, then submerge the leaves; continue cooking 1.5–3 minutes until stems are crisp-tender and leaves are vibrant green.
5. Drain well and shake off excess water. Arrange the Chinese broccoli on a warm platter and spoon the hot sauce evenly over the top. Serve immediately.