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Stir-Fried Chinese Broccoli with Oyster Sauce
Leafy and stemmy but with few florets, Chinese broccol, also known as gai lan, typically is steamed or blanched before it is finished with salty-sweet oyster sauce that’s been boosted with other seasonings. In this recipe we stir-fry the vegetable, separated into leaf and stem sections, so it takes on some flavorful browning. If you cannot find Chinese broccoli, broccoli rabe works well, though its flavor is more bitter. Serve as part of an Asian-inspired meal, with steamed rice alongside.
4
Servings
Tip
Don’t forget to reserve the broccoli stems separately from the leaves. The stems need a head start on cooking, so they’re added to the skillet several minutes before the leaves.
30 minutes
Ingredients
-
1
pound Chinese broccoli (gai lan) OR broccoli rabe
-
¼
cup oyster sauce
Directions
-
01If the broccoli stems are very thick, peel them. Slice the stems ¼ inch thick on the diagonal until you reach the leafy sections. Cut the leafy sections into 1½- to 2-inch pieces; reserve separately from the sliced stems.
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March 18, 2023
Delicious with Chinese and regular broccoli
I've made this several times and have found it to be a family favorite with both types of broccoli. It's a perfect side to any kind of entree.
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