Brocoli Chinois à la Sauce aux Huîtres

Cut off the hard, dry ends of the gai lan. If a stem is thicker than your finger, slice it in half lengthwise so it cooks at the same speed as the leaves.

• 500g gai lan

✅ C'est prêt quand : all stems are an even, finger-width thickness or less

In a large pot, bring the water to a boil with the salt and oil; the oil keeps the greens shiny. Add the trimmed gai lan and boil over high heat for 1½–2 minutes, then drain well and lay on a serving plate.

• 2 L water
• 1 tsp salt
• 1 tbsp neutral oil
• 500g gai lan (trimmed, from step 1)

✅ C'est prêt quand : stems are just tender when pierced with a knife