Restaurant Style Chinese Broccoli with Oyster Sauce

• Produce

  • 1 clove Garlic
  • 1 tsp Ginger, fresh

• Condiments

  • 2 tbsp Oyster sauce
  • 2 tsp Soy sauce

• Baking & Spices

  • 1/2 tsp Corn flour / corn starch
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 1/2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Chinese cooking wine

• Liquids

  • 2 tbsp Water

• Other

  • ½ large or 1 small bunch Chinese broccoli (gai lan/kai lan

Found on recipetineats.com

Description

Ingredients

• ½ large or 1 small bunch Chinese broccoli (gai lan/kai lan)
• ½ tsp corn flour / corn starch
• 2 tbsp water
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 1 tbsp Chinese cooking wine (see notes)
• ½ tsp sesame oil
• ½ tbsp vegetable oil (or canola or peanut)
• ½ tsp sugar
• 1 clove minced garlic
• 1 tsp fresh ginger, minced or julienned

Directions

• Trim the ends of the Chinese broccoli, rinse under tap, shake off excess water than wrap in cling wrap.
• Microwave for 1½ minutes - check if cooked but still firm. If it needs more cooking, do it in 30 second bursts. Once cooked, remove from cling wrap immediately, otherwise it will keep steaming. Be careful when unwrapping it as it is hot!
• Stack the Chinese broccoli together and cut into 4/10cm lengths and stack on top of each other.
• Combine water and corn flour in small pot, mix to dissolve. Then add remaining ingredients, bring to boil on stove, boil for 30 seconds to allow to thicken, then remove from stove.
• Drizzle over Chinese broccoli and serve. Best served warm.