Ingredients:

  • 1 lb Gai Lan (Chinese broccoli), trimmed
  • 1 tsp neutral oil
  • 1/2 tsp salt
  • 3 tbsp oyster sauce
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp granulated sugar
  • 2 cloves garlic, minced

Instructions:

  1. Cut off the bottom of the Gai Lan stems. For stems thicker than a pencil, peel a thin strip of the tough outer skin from the bottom 2 inches.
  2. Slice exceptionally thick stems lengthwise in half.
  3. Toss the prepared Gai Lan in a bowl with 1 tsp neutral oil and 1/2 tsp salt.
  4. Fill a pot with 1-2 inches of water and bring to a rolling boil over high heat.
  5. Place the Gai Lan in a steamer basket, arranging the thicker stems toward the bottom and the leaves toward the top.
  6. Cover and steam for 3 to 5 minutes until the stems are tender-crisp and the leaves are wilted but bright green.
  7. Remove the vegetables from the steamer and arrange them neatly on a serving platter.
  8. Heat a drop of oil in a small saucepan over medium heat and sauté 2 minced garlic cloves for 30 seconds until fragrant.
  9. Stir in 3 tbsp oyster sauce, 1 tbsp water, 1 tsp granulated sugar, and 1 tsp sesame oil.
  10. Simmer for 1-2 minutes until the sauce thickens to a rich, syrupy consistency.
  11. Drizzle the hot sauce immediately over the center of the steamed Gai Lan.