Chinese Broccoli with Oyster Sauce

Ingredients

• 12 oz Chinese broccoli (gai lan) or broccoli florets
• 6 cups water
• 1 tsp kosher salt
• 1 tbsp neutral oil (such as canola or peanut)
• 2 cloves garlic
• 3 tbsp oyster sauce
• 1 tsp soy sauce(optional)
• 1 tsp cornstarch(optional)
• 1 tbsp water (for sauce)(optional)

Instructions

1. 1

   Bring 6 cups water to a boil and add 1 tsp kosher salt. Prepare a bowl of ice water.

2. 2

   Blanch the Chinese broccoli (stems first, then florets) for about 2–3 minutes until bright green and just tender-crisp. Transfer to ice water to stop cooking, then drain well.

3. 3

   Mince the garlic. In a small bowl, mix oyster sauce with soy sauce. If using cornstarch, stir it into 1 tbsp water and add to the oyster sauce mixture.

4. 4

   Heat 1 tbsp oil in a skillet over medium-high heat. Add garlic and stir for 20–30 seconds until fragrant (do not brown).

5. 5

   Add the oyster sauce mixture to the skillet and simmer 1–2 minutes until glossy and slightly thickened. Add the blanched broccoli and toss to coat, about 30–60 seconds. Serve immediately.