Photograph of the finished Chinese broccoli with oyster sauce

China · Cải làn xào lửa lớn dầu hào

Chinese broccoli with oyster sauce

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 1 kg
  • Photograph of Oyster sauce Oyster sauce 100 ml
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 32 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Sugar Sugar 16 g
  • Photograph of Cornstarch Cornstarch 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Split the thicker part of the stem in half so that the stem and leaves cook at the same time.
  2. 2 Heat the pan until it starts to smoke blue before adding the oil; this is different from blanching the meat in water and then pouring in the sauce.
  3. 3 Sauté the garlic and ginger for 20 seconds, then add the cabbage and stir-fry over the highest heat for 90 seconds.
  4. 4 Pour Shaoxing wine along the sides of the pan to allow it to evaporate, creating the characteristic burnt-on aroma.
  5. 5 Pour in the oyster sauce mixture with sugar and cornstarch, stir for 40 seconds, and serve immediately while the vegetables are still green and crisp.
Start cooking