Chinese broccoli with oyster sauce

Easy to prepare, pretty to look at and packed with beta-carotene, this dish of fragrant Chinese broccoli ticks all the boxes.

• 2 bunches gai lan (Chinese broccoli), washed
• 60ml (1/4 cup) oyster sauce
• 1 garlic clove, crushed
• 1 1/2 tablespoons light soy sauce
• 1 teaspoon caster sugar
• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil

Energy 350kJ	Fat saturated 0.50g
Fat Total 5.00g	Carbohydrate sugars g
Carbohydrate Total 7.00g	Dietary Fibre 2.50g
Protein 3.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half crossways.

2. Step 2

   Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar dissolves.

3. Step 3

   Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter.

4. Step 4

   Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the gai lan. Drizzle over the oyster sauce mixture and serve.

Prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3 up to 10 minutes before serving.