Chinese Greens with Garlic (Broccolini)
Blanched broccolini finished in garlic oil with a light oyster-soy glaze. Clean, fast, and built to balance rich dishes.
Equipment
- Equipment
- Colander
- Wide sauté pan or wok
- Tongs or spider
Ingredients
Ingredients
- 1 ½ lb broccolini ends trimmed (thick stems split lengthwise if needed)
- 2 tablespoon neutral oil peanut, avocado, or canola
- 4 cloves garlic thinly sliced
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- ½ teaspoon sugar
- Kosher salt as needed
- ¼ teaspoon toasted sesame oil optional (finish only)
Instructions
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Add 1 ½ lb broccolini and blanch for 60–90 seconds until bright green and crisp-tender.
- Drain thoroughly in a colander (excess water will dilute the glaze).
- Heat 2 tablespoon neutral oil in a wide pan over medium heat.
- Add 4 sliced garlic cloves and cook 30 seconds, just until fragrant (do not brown).
- Add drained broccolini and toss to coat in garlic oil.
- Add 1 tablespoon oyster sauce, 1 teaspoon soy sauce, and ½ teaspoon sugar. Toss for 1 minute until glossy and heated through.
- Taste and adjust with salt only if needed. Finish with ¼ teaspoon sesame oil if using.
- Serve immediately.
Notes
Notes
Closest substitute for gai lan: Broccolini holds structure and cooks the same way.
Don’t brown the garlic. Pale garlic = sweet aroma. Brown garlic = bitterness.
If stems are thick, blanch closer to 90 seconds.
Storage Best eaten immediately. Leftovers soften; reheat quickly in a hot pan with a splash of water.
Storage Best eaten immediately. Leftovers soften; reheat quickly in a hot pan with a splash of water.
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