Blanched Gai Lan (Chinese Broccoli) 白灼芥蘭

Blanched Gai Lan is a classic Cantonese side dish featuring crisp-tender Chinese broccoli, lightly blanched and drizzled with a savory soy sauce dressing, often topped with aromatic fried garlic. It's simple, healthy, and highlights the natural sweetness and slight bitterness of the vegetable.

Nutrition (per serving)

Ingredients

• 500g Gai Lan (Chinese Broccoli)
• 1.5 liters Water
• 1 teaspoon Salt
• 1 tablespoon Cooking Oil (for blanching)
• 3 tablespoons Light Soy Sauce
• 1 tablespoon Oyster Sauce (optional, for richer flavor)
• 1 teaspoon Sugar
• 2 tablespoons Water (for sauce)
• 2 cloves Garlic, minced
• 2 tablespoons Cooking Oil (for frying garlic)

Steps

1. Wash Gai Lan thoroughly and trim off the tough ends of the stalks. If the stalks are very thick, you can peel the outer layer for tenderness.
2. In a small bowl, combine Light Soy Sauce, Oyster Sauce (if using), Sugar, and Water (for sauce). Mix well and set aside.
3. Bring Water (for blanching) to a rolling boil in a large pot. Add Salt and Cooking Oil (for blanching) to the boiling water.
4. Add Gai Lan to the boiling water and blanch for about 1.5 to 2 minutes, or until tender-crisp and bright green. Do not overcook.
5. Quickly remove the blanched Gai Lan from the pot and drain well. Arrange them neatly on a serving plate.
6. Heat Cooking Oil (for frying garlic) in a small pan over medium heat. Add minced Garlic and fry until golden brown and fragrant. Be careful not to burn it.
7. Pour the hot fried garlic and oil over the blanched Gai Lan. Then, drizzle the prepared sauce evenly over the Gai Lan.

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