October 12, 2026
Gai lan with oyster sauce
The simplest thing you can do with a jar of oyster sauce. Blanch the greens, dress with the sauce while they are still hot. Done in ten minutes.
What you need
400 g gai lan (Chinese broccoli). Two tablespoons of Oyster Sauce from Guangdong. One teaspoon of sesame oil (optional). One teaspoon of neutral oil. A pinch of sugar. Salt for the blanching water.
Time: 10 minutes.
Allergens: Oyster (shellfish) from the oyster sauce. Soy, wheat. Full allergen list on the jar label.
Steps
Bring a large pot of salted water to a boil. Add a few drops of neutral oil to keep the gai lan bright green.
Trim the tough ends off the gai lan. If the stalks are thick, split them lengthwise so they cook at the same rate as the leaves.
Blanch for 2 to 3 minutes until the stalks are just tender. You want some bite left. Drain and arrange on a plate.
Warm the oyster sauce gently in a small pan with the sugar and a tablespoon of water. Stir until the sugar dissolves and the sauce loosens slightly. Pour over the gai lan while everything is still hot.
A few drops of sesame oil at the end, if you like.
About the oyster sauce
The oyster sauce on our shelf comes from Guangdong. The jar carries the allergen list and the origin on the label, before it ships. Read it before you buy, not after.