Step by step

Method

4 steps

1. 1

   In a small saucepan, whisk 2 tablespoons oyster sauce, ½ tablespoon cornstarch, ½ cup chicken stock or water, 2 tablespoons rice wine or dry sherry, ½ tablespoon sugar, 1 tablespoon soy sauce, ½ tablespoon minced ginger, 1 minced garlic clove, and ½ teaspoon toasted sesame oil. Bring to a boil over medium heat, stirring, until the sauce thickens and turns glossy, 1–2 minutes. Keep warm.

2. 2

   Wash 1–1½ lb gai lan (Chinese broccoli). Trim tough bottoms; peel thick stalks if the skin is woody. Leave whole or cut into thirds so pieces are plate-length.

3. 3

   Bring 1–3 quarts water to a boil in a wok or pot. Stir in 1 tablespoon soy sauce and 1–1½ tablespoons neutral oil. Add the greens, return to a boil, cover, then turn off the heat and let them steam 1–2 minutes until the stalks are bright green and tender-crisp when you bite one — not floppy.

4. 4

   Drain well and shake off excess water (wet greens dilute the sauce). Arrange on a platter and pour the warm oyster sauce over the top. Serve immediately. You want bright, tender-crisp gai lan under a savory oyster glaze — not khaki, mushy stalks or a watery sauce that slides off onto the plate.