52min 4 ppl
Kai Lan with Oyster Sauce
13 minutes
4 people
Easy≤30 min & ≤6 steps
13 min · 6 steps
Easy: ≤30 min and ≤6 steps
110 kcalper person
Protein 3g
Carbs 10g
Fats 6g
About this dish
Chinese broccoli blanched until just tender-crisp, drained well and finished with a warm garlicky oyster sauce, a simple side found at every zi char stall.
Allergy Info
Gluten, Soya, Sesame, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chinese broccolitrimmed400 g
- Garlic clovesthinly sliced3
Dried Goods
- Sugar0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Oyster sauce3 tbsp
- Sesame Oil1 tsp
Utensils
- Large saucepan
- Small saucepan
- Colander
Method
1
Bring a large saucepan of salted water to a rolling boil.
Approx. 4 minutes
2
Blanch the Chinese broccoli for two minutes until just tender-crisp and bright green.
Approx. 2 minutes
3
Drain thoroughly in a colander and arrange on a serving plate.
Approx. 3 minutes
4
Heat the vegetable oil in a small saucepan and fry the garlic for one minute until fragrant but not browned.
Approx. 1 minute
5
Stir in the oyster sauce, sugar and two tablespoons of water, simmering for one minute until slightly thickened.
Approx. 1 minute
6
Drizzle the garlic oyster sauce and sesame oil over the greens and serve immediately.
Approx. 2 minutes
