Thai cuisine · Vegetable Dishes

Chinese Broccoli with Oyster Sauce

Chinese broccoli briefly blanched, then tossed with garlic in a glossy oyster sauce.

Ingredients · for 4 servings

• 600g Chinese broccoli (kai-lan, or broccoli with stems)
• 5 garlic cloves
• 3 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 4 tbsp water
• 1/2 tsp white pepper
• 3 tbsp oil

Instructions

1. Wash the Chinese broccoli, trim off the woody stem ends and halve any thick stems lengthwise so they cook as fast as the leaves.
2. Bring a large pot of water to a boil and blanch the broccoli in it for 90 seconds until the stems are bright green but still firm.
3. Plunge immediately into ice water and drain thoroughly – this keeps the colour and stops the wok from turning watery later.
4. Stir the oyster sauce, light soy sauce, sugar, white pepper, the 4 tbsp water and the cornstarch together until smooth and lump-free.
5. Heat the oil hot in the wok, fry the roughly chopped garlic for 20 seconds until golden, then add the broccoli and toss for 1 minute.
6. Pour in the sauce mixture, let it bubble for 30–60 seconds until it coats the vegetables in a glossy layer, and transfer immediately to a warmed platter.