Ingredients
1 tbsp groundnut oil
2 garlic cloves, crushed
400g gai lan (Chinese broccoli) or Tenderstem broccoli, stems chopped and leaves separated
1 onion, cut into strips
1 tbsp Chinese rice wine
2 tbsp vegetarian oyster sauce
1/2 tbsp dark soy
1/2 tbsp light soy sauce
120ml vegetable stock
1/4 tsp white pepper
1/2 tsp granulated sugar
1 tbsp cornflour mixed with 2 tbsp water
1/2 tsp sesame oil
Method
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Heat a wok over a medium-high heat, add the oil and garlic and fry for 15 seconds until fragrant. Add the broccoli stems and onion and stir-fry for 2 mins, followed by the broccoli leaves, frying for 1 min more.
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Add the remaining ingredients (except the cornflour mixture and sesame oil) and 1/4 tsp salt, then bring to the boil. As soon as the sauce boils, slowly pour the cornflour mixture into the sauce, stirring continuously, to thicken it. Remove from the heat, stir in the sesame oil and serve straightaway.
