Gai Lan with Vegetarian Oyster Sauce
30 minutes or fewer
Long-stalked, leafy gai lan, or Chinese broccoli, is sweeter than broccoli or broccoli raab, but its cruciferous cousins will also work here.
- 1 lb. gai lan cut into 2-inch pieces
- 1 tsp. salt
- 1 tsp. baking soda
- 3 Tbs. vegetarian oyster sauce
- 2 Tbs. Chinese rice wine or dry sherry
- 1 tsp. sugar
- ½ tsp. sesame oil
- 1 tsp. cornstarch
1. Cover gai lan with water in large saucepan; stir in salt and baking soda, and bring to a boil over medium-high heat. Cook 4 minutes, or until tender. Rinse under cold water, and drain.
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2. Bring oyster sauce, rice wine, sugar, and sesame oil to a boil in separate saucepan. Whisk cornstarch into 1 Tbs. cold water, and add to oyster sauce. Cook 2 minutes, or until thickened. Serve broccoli with warm sauce.