Blanched Chinese Broccoli With Oyster Sauce Food

CHINESE BROCCOLI (GAI LAN) WITH OYSTER SAUCE

Steps:

• Boil 2 quarts/liters of water in your wok or a large pot, and add the salt and oil directly to the water.
• When the water reaches a good raging boil, carefully add the whole stalks of Chinese broccoli. (Depending on how much you have, you may want to work in two batches.)
• Use tongs or a pair of chopsticks to submerge the veggies completely and cook for 1-2 minutes, until tender but still a bit crunchy. (If you like the veggies soft, leave them in a bit longer.)
• Use a pair of tongs or chopsticks to take the Chinese broccoli out of the water. Carefully shake off excess liquid and arrange on a plate. Once they are all plated, you can drain any excess water that may have pooled on the plate.
• Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!

BLANCHED CHINESE BROCCOLI WITH OYSTER SAUCE

Steps:

• Gather the ingredients.
• Wash the Chinese broccoli; then cut off the ends, if not already trimmed, and cut into bite-sized pieces (about 2 inches long).
• In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger and bring to a boil.
• While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce , rice wine or dry sherry, and sugar.
• Bring to a boil in a small saucepan, then turn the heat down and keep warm while blanching the broccoli.
• Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp-about 3 to 4 minutes.
• Rinse in cold running water and drain.
• Pour the sauce over the broccoli.
• Serve immediately and enjoy.

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.

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.

EASY BROCCOLINI WITH OYSTER SAUCE

Steps:

• Wash, dry, and cut broccolini into thirds.
• Heat oil over high in a wok or similar type pan.
• Stir fry the stems first for about 3-4 minutes. You may need to turn the heat down to medium high.
• Add the top leaf portion, and cook for another 3-4 minutes.
• Shut off heat and add oyster sauce, stirring to coat. Serve.