The sauce in my version is a little thinner than the norm (i.e., what you would get in a typical Chinese restaurant or dim sum house), but it's reminiscent of what my mom or grandmother would make.
10 oz. Chinese broccoli (Gai Lan), available in most Asian markets
1 tsp. salt
1 slice fresh ginger
1 tbsp. vegetable oil
6 tbsp. water
6 tbsp. oyster sauce
2 tbsp. rice wine
1 1/2 tsp. sugar
2 tsp. sesame oil
1. Fill a large stock pot with water (enough to cover the broccoli); add 1 tsp. of salt, 1 slice of fresh ginger, and 1 tbsp. of oil. Bring to a boil.
2. Wash & trim broccoli, keeping leaves whole and cutting stems into 2" sections (discard the tougher ends of the stems).
3. Add all sauce ingredients together in a small saucepan. Remove 1 tbsp. of the sauce mixture to a small bowl and stir in 1 tsp. of cornstarch (this is the cornstarch slurry-add 1 more tsp. of cornstarch if you like a thicker sauce).
4. Bring sauce ingredients to a boil and add cornstarch slurry; stir continuously until thickened. Turn heat down to low and keep sauce warm.
3. In the meantime, blanch broccoli in boiling water about 3-4 minutes until crisp-tender. Remove broccoli to a colander and rinse under cold, running water to stop the cooking.
4. Arrange broccoli on serving plate and pour sauce over.