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This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare.
Gai Lan (Chinese broccoli) is a popular Chinese vegetable served regularly at the dinner table. In Malaysia this vegetable is popular prepared in two ways – Stir Fry Gai Lan or blanched like this Gai Lan (Chinese Broccoli) with Oyster Sauce. The latter is usually prepared when baby gai lan is available. One other method of preparation is to make it into a spicy stir fry similar to this Kangkung Belacan.
Baby Gai Lan (Chinese Broccoli)
The prized portion of gai lan is the tender stem and flower buds. Restaurants cash in on this knowledge by offering just the tender “heart” of this vegetable. They discard the outer leaves when preparing this popular dish. As such it is preferable to use baby gai lan for this method of preparation because the entire stalk can be used without any wastage. I like to peel the end of the stem to ensure that even that portion is tender.
Oyster Sauce Dressing
I have to admit that I am not a big fan of oyster sauce but many people do love it especially with gai lan. For this recipe, I decided to make an exception by buying a small bottle of oyster sauce. Later my son also used it for his Rice Cooker Hainanese Chicken Rice recipe for one. Both dishes complemented each other really well. Mother and son had a great afternoon tea after both video shoots. It was all very tasty! Do Check back in a few days for that chicken rice recipe. You don’t want to miss it!
Gai Lan (Chinese Broccoli) with Oyster Sauce is seldom if ever, served piping hot. The reason is because the blanched vegetables are transferred from the boiling water directly into an ice cold water bath to rapidly halt the cooking process. This step is known as “shocking” and it helps the blanched vegetables retain its bright green color and tender crisp texture.
Similar Tools Used in Making This Gai Lan (Chinese Broccoli) with Oyster Sauce
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- Wash and drain gai lan thoroughly. Trim ½ inch off the end of the stalks. Peel the end of the stalks with a paring knife. Set aside.
- Bring a large pot of water to boil. Add prepared baby gai lan. Blanch until they turn a bright green color, about 3 to 4 minutes.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes. Remove blanched gai lan from the boiling water into the ice bath to stop the cooking. Drain the water and transfer cooked gai lan onto a plate.
- Heat vegetable oil in a small saucepan. Saute garlic and ginger for 1 to 2 minutes over medium low heat until lightly brown. Turn off stove. Add oyster sauce and soy sauce. Stir to combine.
- Pour dressing over cooked gai lan. Serve immediately.