Spicy Gai Lan And Bean Curd Soup Recipes

SPICY GAI LAN AND BEAN CURD SOUP

Steps:

• Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
• Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
• Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
• Cook 2-3 minutes on low heat or until soup is heated though.
• Garnish with chopped cilantro and serve hot.

SPINACH AND BEAN CURD SOUP (GUN)

Steps:

• Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
• Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
• Add spinach, bring to a boil; add salt and pepper, stir until well blended.
• Sprinkle ham on top; garnish with chopped cilantro and serve.

GAI LAN (CHINESE BROCCOLI ) WITH OYSTER SAUCE

Steps:

• Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
• Mix the chicken stock, sake, and sugar in a small bowl and set aside.
• In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
• Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
• With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
• Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
• Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
• Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.

SPICY GAI LAN SOUP

Steps:

• Heat 1 T vegetable oil in a 3 qt pot.
• Sauté onion, ginger, and garlic over medium heat for 5 minutes.
• Add vegetable stock.
• Bring to a boil, then simmer for 20 minutes.
• Add all other ingredients, stir, fill pot to the top with cold water, return to the stove and bring to a boil.
• Simmer for 1 hour.

GAI LAN (CHINESE BROCCOLI) AND BEEF

Steps:

• Combine sauces and oil and marinate beef in them for about 30 minutes.
• It should cover all of the beef.
• If not add more in even amounts.
• Meanwhile wash gai lan well and cut into three to four inch pieces.
• (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
• (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
• When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
• Be careful-- this will sizzle a lot.
• When garlic is browned dump in the beef with marinade and sauté until done.
• Serve over steamed rice, and Chinese broccoli.
• Use remaining sauce with rice and veggie.
• NOTE: This might be too salty for some. I suggest using a lite soy sauce instead of regular to reduce the salt content some.

DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)

Steps:

• Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
• Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

BLANCHED GAI LAN WITH OYSTER SAUCE (CHINESE BROCCOLI)

Steps:

• Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
• Bring to a boil and cook until sauce thickens.
• Set aside.
• Wash the gai lan in cold water.
• Trim off and discard the tough bottoms.
• Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
• Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
• Add the greens, bring back to a second boil with lid on.
• Turn off the heat and let greens steam for a minute or two.
• When the green stalks brighten, test one for doneness.
• It should be tender and crisp.
• Drain immediately and shake off excess water.
• Transfer to a platter, pour dressing over, and serve immediately.