Yagi Noodles in Newport
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This is my adaptation of a classic Chinese dish my mother makes every time I visit home. If we weren’t cooking, we’d be ordering it at dim sum. Chinese broccoli, or Gai Lan, is best enjoyed in fall as it thrives in the cooler weather. The best part of this dish is that it takes less than 10 minutes to cook and doesn’t require shucking any oysters!
Ingredients
- 2 quarts water
- 2 tablespoons kosher salt
- 6 large oysters, scrubbed clean
- 1 pound Chinese broccoli, washed*
- ¼ cup neutral cooking oil
- 2 tablespoons minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon minced ginger
- 2–3 tablespoons oyster sauce
Preparation
Bring water to a boil in a large pot and add salt. Add oysters to the water; as soon as they open, remove them and set aside. If Chinese broccoli is larger, you may need to use a peeler to remove the outer tough skin lower on the stems as you would asparagus. Cook broccoli in the boiling water used for the oysters for 1 to 2 minutes, until the stems become tender. Drain and set aside.
In a separate small pot, heat the oil on medium heat. Thoroughly mix the cornstarch with the garlic and add to the oil, stirring frequently. Once the garlic is a light golden brown, add in the ginger, stir and immediately remove from heat. These aromatics will continue to cook.
Place broccoli on a plate in a single layer; blot excess water.
Remove oyster meat from their shells and place atop broccoli. Drizzle dish with oyster sauce and sprinkle with crispy garlic ginger oil over the top to your liking.
Serves 4 as a side dish along with rice or noodles.
*Note: If you cannot find Chinese broccoli at your local farmers market, broccolini (a hybrid of broccoli and Chinese broccoli) is a great substitute.
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