Tender Chinese Broccoli Gai Lan Recipes

CHINESE BROCCOLI RECIPE

Steps:

• In a small bowl, whisk together the chicken stock (or water or vegetable sauce), soy sauce, corn starch, Shaoxing wine, and toasted sesame oil. Set aside.
• In a wok or large pan, heat up the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown.
• Turn the heat up to medium high and add the gai lan to the pan and cook, stirring occasionally, until the gai lan is bright green and tender-crisp, about 2-4 minutes depending on size.
• Add the prepared sauce to the pan and let it come to a simmer and reduce slightly.
• Bring a large pot of water to a boil. While the water is coming to a boil, make the sauce: In a small pot, heat up half of the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown. Stir in oyster sauce, Shaoxing wine, and toasted sesame oil. Remove from the heat and set it aside.
• Add the remaining oil to the boiling water as well as a pinch of salt. Add the gai lan and cook, until bright green and tender-crisp, about 2-4 minutes, depending on size. Drain well.
• Serve the gai lan with the oyster sauce drizzled on top.

RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE

Steps:

• Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
• Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
• Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.

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.

CHINESE BROCCOLI WITH OYSTER SAUCE RECIPE

Steps:

• To wash the Chinese Broccoli, trim 1-inch from the ends of stalk and discard. In large wok or pan (large enough to hold all stalks), heat just 1 tablespoon of the cooking oil over medium heat. When the oil is just starting to get hot (the garlic should sizzle upon contact) add the whole garlic cloves and let them fry until golden brown on all sides. Be careful not to burn the garlic, you just want to toast them - if the garlic starts turning dark brown, turn the heat to low. Toasting the garlic should take about 2 minutes. While the garlic is toasting, in a small bowl mix the stock and Chinese rice wine (optional) and set aside.
• Turn the heat to high and add the ginger, fry for 30 seconds. Add the Chinese Broccoli stalks and use your spatula to scoop up the oil so that every stalk has been bathed with the ginger/garlic-infused oil for 30 seconds.
• Pour the stock mixture into the wok and immediately cover the wok with a tight fitting lid. Turn the heat to medium and let the vegetable steam for 3-4 minutes, until stalks can be easily pierced with a paring knife or fork.
• Remove the gai lan to a plate, leaving any remaining stock mixture in the wok. To the wok, add the oyster sauce and sesame oil and bubble and thicken on high for 1 minute. Pour the sauce mixture over the gai lan and serve.

CHINESE BROCCOLI (GAI LAN) WITH MINCED GARLIC

Steps:

• Prepare gai lan by trimming the hard end of the stems and rinsing thoroughly. Set aside.
• Combine water and salt in a pan and bring to a boil over medium high heat. Add gai lan and minced garlic. Lower heat to medium, cover and cook until most liquid has evaporated and stem is tender when pierced with a fork, around 4-5 minutes. Transfer to a serving plate.
• Serve and enjoy!

TENDER CHINESE BROCCOLI (GAI LAN)

Steps:

• Trim the gai lan- don't cut off the long, thick stem because, unlike North American broccoli, the stem of gai lan will cook well to become nice and tender; the flowers are also edible so don't remove them.
• Place gai lan in a Dutch oven and fill with plenty of water.
• Add the chopped garlic.
• Bring water to a boil, lower heat, and simmer for about 15 to 20 minutes or until the thickest part of the stem is tender.
• Combine the soy, brown sugar, fish sauce, and sesame oil.
• Drain the gai lan and place on serving plate, then drizzle the soy mixture over.
• Serve and enjoy!
• Gai lan is also good with oyster sauce.

GAI LAN (CHINESE BROCCOLI) WITH OYSTER SAUCE

Steps:

• Wash and drain gai lan thoroughly. Trim ½ inch off the end of the stalks. Peel the end of the stalks with a paring knife. Set aside.
• Bring a large pot of water to boil. Add prepared baby gai lan. Blanch until they turn a bright green color, about 3 to 4 minutes.
• Prepare an ice bath by filling a large bowl with cold water and ice cubes. Remove blanched gai lan from the boiling water into the ice bath to stop the cooking. Drain the water and transfer cooked gai lan onto a plate.
• Heat vegetable oil in a small saucepan. Saute garlic and ginger for 1 to 2 minutes over medium low heat until lightly brown. Turn off stove. Add oyster sauce and soy sauce. Stir to combine.
• Pour dressing over cooked gai lan. Serve immediately.

CHINESE BROCCOLI (GAI LAN)

Steps:

• Wash the Chinese broccoli. Cut off half inch of the stem and peel the stalk if it's too fibrous. Slice thicker stalks in half lengthwise as needed so all the stems cooks evenly.