Gai Lan or Chinese broccoli is a common (and probably the only greens) vegetable dish you see on a trolley at dim sum restaurants. It is usually served with oyster sauce because the sweetness of the sauce complements the slight bitter taste of the leaves. This is a very easy dish to prepare. Although the stem of this vegetable is thick, it doesn’t take much time to cook. The key is to cook the leaves separately from the stems in boiling water.
2 1/2 lb gai lan washed, trimmed, and dried.
2 Tbsp plus 1 tsp cooking oil
2 1/2 Tbsp oyster sauce
2 Tbsp water
Wash gai lan and separate the leaves from the stems. Drip dry the stems and leaves on different colander.
Preparing oyster sauce: In a saucepan, pour in the oyster sauce, water and cooking oil. Place the pan over medium-high heat, stir constantly and bring it to a quick boil. Then set it aside.
Fill a large wok or pot half way with water and add salt then bring it to a boil (rolling bubbles) over high heat.
Blanching the stems: Add 1 Tbsp of cooking oil to the boiling water and then add the stems. Let it cook for 1 to 2 minutes. The stems should be barely cook but still tender and crunchy. ( try one to test for doneness). Remove to a plate.
Using the same pot of water; bring it to quick boil again before blanching the leaves.
Blanching the leaves: Add 1 Tbsp of cooking oil to the boiling water and then add the leaves. Blanch the leaves for about 40 seconds, no more than a minute because the cooking process still going even after removed from pot. Remove and plate these with the cooked stems.
Drizzle oyster sauce over gai lan and enjoy!