Chinese Broccoli with Oyster Sauce (蚝油芥蓝 Hao You Gai Lan)

Heat a large pot of water. While waiting for the water to boil, wash the Chinese broccoli thoroughly. Separate the leaves and the stems. Peel the outer skin from the thicker stems. Halve large leaves and cut stems diagonally into slices.

When the water boils, add a few drops of vegetable oil. Then add the stems first to the hot water. Blanch the stems for 30 seconds before adding the leaves. Blanch together for another 2 minutes.

When the 2 minutes are up, immediately take out the Chinese broccoli and rinse with cold water to stop further cooking. Drain well and lay the Chinese broccoli on a flat plate.

In a small bowl, mix 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 2 tablespoons of water together. (You can also do this after step 5 and use the same bowl that you used for the garlic.)

Heat a small pan under low heat. When pan is warm, add 1 tablespoon of oil and the minced garlic. Slowly cook the garlic cook under low heat until the garlic turns golden but not brown.

Add the prepared sauce and swirl around. When the sauce starts bubbling, turn off the heat and pour the sauce over the blanched Chinese broccoli. Enjoy!