Broccoli in Oyster Sauce
- 1 pound Chinese broccoli (gai lan)
- 1-inch fresh gingerroot, cut into thin slices
- 2 tablespoons Oyster Sauce
- 3 tablespoons Chicken broth
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 2 teaspoons water
- 4 tablespoons (1/4 cup) water
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- Prepare the broccoli – Cut off the hard stems at the bottom, then wash and drain thoroughly.
- Cut the stalks and leaves into roughly 1-inch pieces.
- Cut the ginger into thin slices.
- Combine the oyster sauce, chicken broth, and Chinese rice wine or dry sherry in a small bowl.
- In a separate small bowl, combine the cornstarch and 2 teaspoons water.
- Heat the wok.
- When the wok is hot, add the ginger slices. Stir-fry until aromatic (about 30 seconds).
- Turn heat down to medium and add broccoli.
- Add the 1/4 cup water, soy sauce and sugar.
- Cover and cook for until the broccoli stalks are tender but still firm (5 – 6 minutes).
- Remove the cover and push the broccoli up to the sides of the wok.
- Add the sauce (the oyster sauce, chicken broth and rice wine or dry sherry mixture) in the middle.
- Add the cornstarch/water into the sauce, stirring continually to thicken.
- When the sauce has thickened, stir it into the broccoli. Stir in the sesame oil. Serve hot.