Last week I made the Chinese Broccoli with Oyster Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

I didn’t have any previous experience with Chinese broccoli (gai lan), but it was easily available from Your Dekalb Farmers Market. The rest of the ingredients are familiar from the earlier recipes in the cookbook.

The technique is straightforward: stir-fry some garlic and ginger, add blanched gai lan and stir-fry a little longer. Remove all of that to a platter. Boil the sauce ingredients until it thickens a little, and then pour that over the gai lan.

I thought the dish tasted good, and it was very easy and straightforward to prepare. My wife didn’t love it, but would eat it again.

Maybe I’ll make it again? It will probably depend on the situation.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.