Blanched Gai Lan with Garlic Oyster Sauce

What you need

• 450 g (1 lb) gai lan, (Chinese broccoli)
• 1 tsp salt
• 2 tbsp peanut oil
• 3 cloves garlic, finely chopped
• 3 tbsp oyster sauce
• 1/2 tsp light soy sauce
• 1 tsp sugar

Method

Restated from the original video

1. 1

   Trim 2-3 cm from the ends of the gai lan stems. If any stems are thicker than a finger, peel off the tough outer skin. Rinse well.

2. 2

   Bring a large pot of water to a rolling boil. Add the salt and 1 tsp of the oil, which keeps the greens glossy.

3. 3

   Drop in the gai lan and blanch until the stems turn bright green and a knife meets little resistance, 2-3 min.

4. 4

   Drain well, shake off the water and lay the stalks side by side on a serving plate.

5. 5

   In a small bowl, stir together the oyster sauce, soy sauce, sugar and 2 tbsp water.

6. 6

   Heat the rest of the oil in a wok or small pan over medium heat. Add the garlic and fry until pale golden, 30-60 seconds.

7. 7

   Pour in the sauce mixture and let it bubble for about 30 seconds until slightly thickened.

8. 8

   Spoon the hot sauce over the gai lan and serve at once.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.