Blanched Gai Lan With Oyster Sauce (Chinese Broccoli)

• 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

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

oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, sesame oil, ginger, garlic, chinese broccoli, soy sauce, olive oil

Taken from www.food.com/recipe/blanched-gai-lan-with-oyster-sauce-chinese-broccoli-83997 (may not work)