Ingredients
- 3 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon peanut oil (or vegetable oil)
- 1 bunch Chinese broccoli (Gai Lan), tough ends removed
- 6 tablespoons water
- 1/2 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine or mirin
- 2 tablespoons garlic, minced
- 1 teaspoon ginger, minced
Instructions
- In a small bowl, mix oyster sauce, sugar, cooking wine, sesame oil, and water. Set aside.
- Bring a large pot of water to a boil. Add a pinch of salt and a drizzle of oil. Blanch Chinese broccoli for 1–2 minutes until crisp-tender.
- Drain and rinse under cold water. Drain again and spread on a plate. Pat dry if necessary.
- In a small skillet, heat peanut oil over medium heat. Add garlic and ginger and sauté until fragrant.
- Reduce heat and pour in the sauce mixture. Stir for 10–20 seconds until warm and aromatic.
- Pour the sauce over the prepared broccoli and serve immediately.
Notes
- Add red chili flakes or chili oil for a spicy version.
- Substitute rice vinegar if out of Chinese cooking wine or mirin.
- Use vegetarian oyster sauce for a plant-based option.
- Top with shrimp or beef for added protein.
- Store leftovers in the fridge for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching, Sautéing
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1/2 plate
- Calories: 90
- Sugar: 3g
- Sodium: 630mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
