Blanched Gai Lan With Oyster Sauce (Chinese Broccoli) - cooking recipe

Ingredients

2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 tablespoons chicken stock
1 tablespoon rice wine or 1 tablespoon dry sherry
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon finely shredded ginger
1 garlic clove, minced finely
1 - 1 1/2 lb gai lan (chinese broccoli)
1 teaspoon soy sauce
1 tablespoon olive oil

Preparation

Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
Bring to a boil and cook until sauce thickens.
Set aside.
Wash the gai lan in cold water.
Trim off and discard the tough bottoms.
Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
Add the greens, bring back to a second boil with lid on.
Turn off the heat and let greens steam for a minute or two.
When the green stalks brighten, test one for doneness.
It should be tender and crisp.
Drain immediately and shake off excess water.
Transfer to a platter, pour dressing over, and serve immediately.