CHINESE BROCCOLI WITH OYSTER SAUCE RECIPES

Steps:

• Here's a brief overview of what we'll be doing and how to get the perfect texture:
• As always, my dad says to thoroughly wash our veggies.
• Next, well add olive oil and salt to the water.
• It is critical that our water starts boiling before we add the Chinese broccoli. We want to keep the cook time as short as possible.
• In total, once the wok comes to a boil again, we'll only need to cook our gailan for 1 to 2 minutes.
• Once 1 to 2 minutes are up, uncover the wok. Cut off a piece of stem and chew on it.
• Once you're happy with the texture, turn off the heat and transfer the gailan to a plate.

Steps:

• Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
• Mix the chicken stock, sake, and sugar in a small bowl and set aside.
• In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
• Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
• With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
• Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
• Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
• Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.