Gai Lan with Oyster Sauce

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A classic Cantonese dim sum staple, gai lan with oyster sauce pairs the slightly bitter, leafy stems of Chinese broccoli with a glossy umami sauce. The stalks are briefly blanched for a crisp-tender snap, then finished with garlic, ginger, and a thickened oyster sauce glaze.

Nutrition Facts

Per serving (estimated)

• 115 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 2 gSugar
• 4 gProtein
• 720 mgSodium
• 310 mgPotassium
• 110 mgCalcium
• 1.6 mgIron
• 38 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the greens

• 1.5 lb gai lan (Chinese broccoli), tough ends trimmed and lower stems peeled
• 2 tsp neutral oil
• 1/2 tsp salt, for the blanching water

For the oyster sauce glaze

• 3 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp light soy sauce
• 1 tsp granulated sugar
• 1/2 cup low-sodium chicken stock or water
• 1 tsp cornstarch mixed with 2 tbsp cold water
• 1 tsp toasted sesame oil

For the aromatic finish

• 2 tbsp neutral oil
• 4 garlic cloves, finely minced
• 1 tbsp finely grated fresh ginger
• 2 small red chili peppers, thinly sliced (optional)

Directions

1. Bring a large pot of water to a rolling boil, add the salt and 2 tsp neutral oil, then blanch the gai lan in batches for 2 to 3 minutes until stems are just tender but still bright green.
2. Transfer the blanched gai lan with tongs to an ice bath for 30 seconds to lock in the color, then drain well and arrange on a warmed serving platter in a single layer.
3. In a small bowl whisk together the oyster sauce, Shaoxing wine, light soy sauce, sugar, and chicken stock until the sugar dissolves; set aside near the stove.
4. Heat the 2 tbsp neutral oil in a small saucepan over medium heat until shimmering, then add the minced garlic and grated ginger and stir-fry for 30 to 45 seconds until fragrant but not browned.
5. Pour in the oyster sauce mixture and bring to a gentle simmer, whisking constantly for about 2 minutes to meld the flavors.
6. Stir the cornstarch slurry once more and stream it into the simmering sauce while whisking; cook 30 to 60 seconds until the glaze coats the back of a spoon and turns glossy.
7. Off heat, stir in the toasted sesame oil, then spoon the hot glaze generously over the arranged gai lan, letting it pool around the stems.
8. Scatter the sliced red chili on top if using, and serve immediately while the stems still have their crisp bite.

Cook’s Notes

• Always peel the lower 2 to 3 inches of the gai lan stems; the fibrous outer skin can stay tough even after blanching.
• An ice bath after blanching is essential for keeping the vivid emerald color and crisp texture typical in Cantonese restaurants.
• Use a premium oyster sauce (such as Lee Kum Kee Premium or Megachef) for the cleanest, sweetest umami; cheaper brands tend to be saltier and one-dimensional.
• For deeper flavor, briefly sauté 2 tbsp dried shrimp (soaked and chopped) with the garlic before adding the sauce liquid.
• Gai lan stems take longer to cook than the leaves, so stand them upright in the boiling water with leaves just above the surface for even cooking.

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