Chinese Broccoli with Oyster Sauce
Chinese broccoli has a unique bittersweet flavour that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.
- 500g Chinese broccoli (gai lan)
- 2 cm fresh ginger, cut into thin slices
- 1½ tablespoons oyster sauce
- 2 tablespoons chicken stock
- ¾ tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornflour
- 2 teaspoons water
- ¼ cup water
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- Prepare the broccoli – Cut off the hard stems at the bottom, then wash and drain thoroughly. Cut the stalks and leaves into roughly 2cm pieces.
- Cut the ginger into thin slices. Combine the oyster sauce, chicken stock, and Chinese rice wine or dry sherry in a small bowl. In a separate small bowl, combine the cornflour and 2 teaspoons water.
- Heat the wok. When the wok is hot, add the ginger slices. Stir-fry until aromatic (about 30 seconds).
- Turn heat down to medium and add broccoli. Add the water, soy sauce and sugar. Cover and cook for until the broccoli stalks are tender but still firm (5 – 6 minutes).
- Remove the cover and push the broccoli up to the sides of the wok. Add the sauce (the oyster sauce, chicken stock and rice wine or dry sherry mixture) in the middle. Add the cornflour/water into the sauce, stirring continually to thicken. When the sauce has thickened, stir it into the broccoli. Stir in the sesame oil. Serve hot.