Blanched Chinese Broccoli with Oyster Sauce (Gai Lan)

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings: 4 servings

Country of Origin

China (Guangdong / Cantonese)

Description

A timeless dim sum classic. Vibrant, thick stalks of Chinese broccoli (Gai Lan) are perfectly blanched with a splash of oil to retain their snap and deep emerald green sheen, then dressed with a rich, glossy drizzle of sweet and savory oyster sauce.

Presentation & How It's Eaten

The long stalks are arranged neatly parallel on an elongated platter, with the thick savory oyster sauce ribboned gracefully across the center of the stems. It is eaten hot or at room temperature using chopsticks.

Ingredients

• 450g (1 lb) fresh Chinese broccoli (Gai Lan)

• 1 tbsp vegetable oil (for the blanching water)

• 1 tsp salt (for the blanching water)

The Sweet Oyster Glaze:

• 3 tbsp premium oyster sauce

• 1 tbsp chicken stock or water

• 1 tsp light soy sauce

• 1/2 tsp granulated sugar

• 1 tsp pure toasted sesame oil

Step-by-Step Directions

1. Prep Gai Lan: Wash the stalks thoroughly. Trim off the woody bottom ends (about 1/4 inch). If the lower stems are very thick, use a paring knife to lightly peel away the tough outer skin or slice them in half lengthwise so they cook evenly.

2. Build Glaze: In a small saucepan over low heat, combine the oyster sauce, chicken stock, light soy sauce, sugar, and sesame oil. Stir gently for 1 minute until warmed through and the sugar melts. Set aside.

3. Boil Water: Bring a large pot of water to a rolling boil. Add the 1 tablespoon of vegetable oil and 1 teaspoon of salt.

4. Blanch Stalks: Drop the thick stem ends of the Chinese broccoli into the water first, letting them cook for 1 minute. Then, push the delicate leafy tops fully under the water and blanch everything together for another 1.5 to 2 minutes until tender-crisp.

5. Drain: Remove the stalks immediately using tongs. Shake off excess water thoroughly (or drain in a colander) so the sauce doesn't run or get watered down.

6. Plate and Sauce: Arrange the hot stalks neatly on a serving platter. Drizzle the warm sweet oyster glaze generously over the center of the stalks and serve.

Cooking Tips

• Why Oil in the Water Matters: Adding a tablespoon of vegetable oil directly to the boiling blanching water forms a micro-thin protective barrier over the vegetables. This locks in the moisture and gives the Gai Lan that iconic, high-end restaurant glossy emerald sheen that doesn't fade as it sits.

Nutrition Facts

(Estimated per serving)

• Calories: ~65 kcal

• Total Fat: 4g

• Saturated Fat: 0.5g

• Cholesterol: 0mg

• Sodium: ~460mg

• Total Carbohydrates: 6g

• Dietary Fiber: 2.5g

• Sugars: 2g

• Protein: 2.5g