Chinese Broccoli with Oyster Sauce is probably the only green vegetable dish you’ll ever see on a trolley at dim sum restaurants. I always seek it out when I go because the oyster sauce has a sweetness that complements the slightly bitter taste of the Chinese broccoli. It’s a terrific combination.
- 2 tablespoon canola oil
- 4 clove garlic (peeled and lightly smashed)
- ⅓ cup vegetable stock
- 1 tablespoon rice wine vinegar
- ½ teaspoon granulated sugar
- 8 thinly sliced rounds of fresh ginger
- 1 pound Chinese broccoli (Gai Lan) ends trimmed
- ¼ cup prepared oyster sauce
- ½ teaspoon toasted sesame oil
In large wok or sloped sided skillet (large enough to hold all stalks in as close to a single layer as possible), heat canola oil over medium heat. When the oil is very hot add the garlic, it should sizzle. Allow it to cook, tossing occasionally until lightly golden brown.
Meanwhile, in a small bowl mix the vegetable stock, vinegar and sugar; set aside.
Raise the heat to medium-high and add the ginger, cooking until fragrant, about 30 seconds. Add the Chinese broccoli, tossing to coat all the stalks with oil.
Once the stalks begin to wilt slightly pour the stock mixture into the wok or skillet; cover with a tight fitting lid and lower the heat to medium. Let the broccoli steam for 3 to 4 minutes, until stalks can be easily pierced with a paring knife.
Remove the broccoli to a plate, leaving any liquid, garlic and ginger in the wok or skillet. Add the oyster sauce to the hot wok or skillet, allowing it to thicken slightly, about 1 minute. Strain the oyster sauce through a fine mesh sieve onto the plated broccoli. Cut the broccoli in half crosswise and serve hot.