🍽️ How to Make Jielan Xia (Prawns with Chinese Broccoli)

🧆 Ingredients

• 300g prawns (peeled and deveined)
• 200g Chinese broccoli (gai lan), cut into sections
• 2 cloves garlic (minced)
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon oil
• Salt to taste

🍳 Steps

1. Prepare Ingredients: Rinse the prawns under cold running water, then peel and devein them. Pat dry with paper towels. For the Chinese broccoli (gai lan), trim the ends and remove any tough outer leaves. Rinse thoroughly to remove any dirt, then cut into 2-inch sections. Mince the garlic finely.

2. Blanch Broccoli: Bring a pot of water to a boil and add a pinch of salt. Add the Chinese broccoli and blanch for 30–45 seconds until it turns bright green and is just tender but still crisp. Immediately transfer to a bowl of ice water to stop the cooking and preserve the color. Drain well before stir-frying.

3. Stir-Fry Prawns: Heat the oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for a few seconds until fragrant but not browned. Add the prawns in a single layer and cook for 1–2 minutes, turning once, until they turn pink and opaque. Do not overcook, as prawns become rubbery if cooked too long.

4. Combine and Season: Add the blanched Chinese broccoli to the wok. Pour in the oyster sauce, soy sauce, sugar, and a pinch of salt. Stir-fry everything together for 1–2 minutes, ensuring the vegetables and prawns are evenly coated with the sauce.

5. Thicken Sauce: Stir the cornstarch with a little water to make a slurry. Pour the slurry into the wok while stirring constantly. Cook for another 30 seconds to 1 minute, until the sauce thickens and glazes the ingredients.

6. Check Doneness and Finish: The prawns should be firm and juicy, and the Chinese broccoli should remain bright and crisp-tender. Taste and adjust seasoning if needed. Serve hot, garnished with extra garlic or sliced green onion if desired.

Additional Tips:

• Always use fresh prawns for the best flavor and texture. If using frozen prawns, thaw them completely and pat dry before cooking.
• To test doneness, press a prawn gently; it should feel springy and not mushy.
• Avoid overcrowding the wok to ensure even cooking.
• Serve immediately to enjoy the vibrant color and fresh taste.

💡 Tips

• Do not overcook prawns for best texture.
• Use fresh Chinese broccoli for crispness.
• Adjust seasoning to taste.
• Serve immediately for vibrant color and flavor.