Blanched Gai Lan with Oyster Sauce Chinese Broccoli
Elevate your dinner table with Blanched Gai Lan with Oyster Sauce, a classic Chinese broccoli recipe that’s simple, vibrant, and packed with umami-rich flavor. Tender-crisp stems of gai lan are quickly blanched to retain their bright green hue, then dressed in a luscious sauce made with oyster sauce, soy sauce, sesame oil, and a hint of garlic. The dish is finished with an optional sprinkle of toasted sesame seeds for a delightful crunch. Perfect as a quick and healthy side dish, this recipe pairs beautifully with steamed rice or your favorite protein, making it a versatile and authentic addition to any meal. Ready in just 20 minutes, it’s a testament to the beauty of minimal ingredients and bold flavors.
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Recipe Information
Ingredients
- 500 grams Gai lan (Chinese broccoli)
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoons Sugar
- 2 cloves Garlic
- 1 teaspoons Cooking oil
- 0.25 cups Water
- 1 teaspoon Salt
- 1 teaspoons Toasted sesame seeds (optional for garnish)
Instructions
Rinse the gai lan thoroughly under running water to remove any dirt or debris. Trim the tough ends of the stems and peel any particularly thick stems for even cooking.
Bring a large pot of water to a boil. Add 1 teaspoon of salt to the water to season and preserve the vibrant green color of the gai lan.
Once the water is boiling, add the gai lan to the pot. Blanch the gai lan for 2-3 minutes, until the stems are tender but still crisp. Test for doneness with a fork or knife.
While the gai lan is blanching, prepare an ice bath (a large bowl of cold water with ice) to stop the cooking process. After 2-3 minutes, use tongs or a slotted spoon to transfer the gai lan to the ice bath. Let it sit for 2 minutes, then remove and drain on a clean kitchen towel or paper towels.
In a small saucepan, heat 1 teaspoon of cooking oil over medium heat. Mince the garlic cloves and sauté them until fragrant and golden, about 30 seconds.
Add the oyster sauce, soy sauce, sesame oil, sugar, and water to the saucepan. Stir well and bring the mixture to a gentle simmer. Cook for 1 minute until the sugar has dissolved and the sauce has slightly thickened. Remove from heat.
Arrange the blanched gai lan on a serving platter. Drizzle the warm oyster sauce mixture evenly over the top.
If desired, sprinkle the dish with toasted sesame seeds for added texture and flavor.
Serve immediately as a side dish alongside steamed rice or your favorite protein.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 8.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
