Ingredients:

  • 680g / 1.5 lbs Gai Lan (Chinese Broccoli), trimmed
  • 2 Litres / 8 cups Water (for blanching)
  • 1 tbsp / 15g Sea Salt (for boiling water)
  • 1 tbsp / 15ml Vegetable Oil (added to boiling water)
  • 4 tbsp / 60ml Oyster Sauce
  • 2 tbsp / 30ml Water or Chicken Stock (low sodium)
  • 1 tsp / 5ml Light Soy Sauce
  • 1 tsp / 5ml Sesame Oil (toasted)
  • 2 tsp / 10g Caster Sugar
  • 1 tsp / 5g Cornflour (Cornstarch), mixed with 1 tbsp (15 ml) cold water (Slurry)
  • 2 cloves / 10g Garlic, thinly sliced or minced
  • 1 tbsp / 15ml Neutral Oil (e.g., groundnut or rapeseed oil)

Instructions:

  1. Preparation: Wash the Gai Lan thoroughly. If the stems are very thick, score them lengthwise with a knife for even cooking. Prepare a large ice water bath (a bowl with ice and water).
  2. Blanching Setup: Bring the 2 Litres of water to a rolling boil in a large stockpot. Add the salt and the 1 tbsp of vegetable oil.
  3. Cook the Greens: Submerge the Gai Lan into the boiling water. Cook for 3-4 minutes until the stalks are tender-crisp (al dente).
  4. Shock and Drain: Immediately lift the Gai Lan out and plunge it straight into the ice water bath for 1 minute to stop the cooking process. Drain completely and gently pat the greens dry.
  5. Prepare the Sauce Base: In a small saucepan, combine the oyster sauce, water/stock, soy sauce, sesame oil, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is dissolved.
  6. Thicken the Sauce: Whisk the cornflour slurry and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens slightly to a syrupy consistency. Remove from heat.
  7. Final Garnish Fry (Optional): Heat the 1 tbsp of neutral oil in a small pan. Add the sliced garlic and fry quickly (about 30 seconds) until fragrant and just turning golden brown. Do not burn the garlic.
  8. Plating and Serving: Arrange the drained Gai Lan neatly on a serving platter. Drizzle the thick oyster sauce generously over the vegetables. Finally, spoon the hot garlic oil and the crisp garlic pieces over the top. Serve immediately.