RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE
Recipe video above. Real Restaurant Style Chinese Broccoli with Oyster Sauce, a classic at Yum Cha (Dim Sum). This sauce is the real deal, and it requires more than just oyster sauce to make it restaurant style! This sauce goes fabulously with any Chinese greens, like bok choy and pak choy.
Provided by Nagi | RecipeTin Eats
Categories Side Vegetables
Time 8m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 208 g, Calories 91 kcal, Carbohydrate 8.7 g, Protein 4.5 g, Fat 4.5 g, SaturatedFat 0.8 g, Sodium 439 mg, Sugar 1.1 g
CHINESE BROCCOLI RECIPE
Stir-fry of blanched Chinese broccoli is a traditional home-cooked dish for the Chinese. It is also widely served in the restaurants. This recipe shows you step-by-step how to prepare it.
Provided by KP Kwan
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- Wash the Chinese broccoli. Cut off part of the stem that is tough.
- Peel of the tough fiber n the surface of the stalk with a knife or vegetable peeler.
- Boil about 1 liter of water in a stockpot or the wok.
- Add 1 tablespoon of vegetable oil, 2 teaspoons of salt and a half teaspoon of baking soda.
- Blanch the broccoli for five minute until the stalks are tender. Drained.
- Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the garlic bulb and ginger slices until aromatic.
- Add the oyster sauce, light soy sauce, sugar, and water. Stir until the sugar dissolves.
- Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.
- Add the vegetables and stir fry for half a minute.
- Add 2 tablespoons of water and cover with a lid. Let it cook for 5 minutes.
- Remove the lid and continue to stir-fry until the water is dried out.
- Combine the oyster sauce, light soy sauce, sugar, sesame oil, and water. Heat up in a small pot until the sugar dissolves.
- Place the vegetables on a serving plate, cut the Chinese broccoli lengthwise into two.
- Drizzle the sauce onto the vegetable.
- Garnish with fried garlic and serve.
Nutrition Facts : Calories 203 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 3932 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHINESE BROCCOLI (GAI LAN) WITH OYSTER SAUCE
Chinese Broccoli (Gai La) with Oyster Sauce is a common dish that you'll find in a lot of Chinese homes or restaurants. If you've ever been to a dim sum place, this is often one of the only the healthy green vegetable dishes that comes around on the carts.
Provided by Sarah
Categories Vegetables
Time 25m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 58 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 429 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHINESE BROCCOLI WITH OYSTER SAUCE RECIPE
A delicious Chinese Broccoli recipe with Oyster Sauce, a simple recipe with just a few ingredients. Chinese Broccoli, or gai lan in Chinese, is one of the most popular Chinese vegetable dishes!
Provided by Jaden Hair
Categories Side Dish
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 11 g, Protein 4 g, Fat 5 g, Sodium 461 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE BROCCOLI
This is my favorite creation that combines Asian flavors with this wonderful veggie.
Provided by Somer
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
- Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 21.5 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 705.2 mg, Sugar 9.7 g
BLANCHED CHINESE BROCCOLI WITH OYSTER SAUCE
Try this blanched Chinese broccoli with oyster sauce recipe. The oyster sauce nicely complements the bitter-sweet taste of the broccoli or gai-lan.
Provided by Rhonda Parkinson
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 34 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 1153 mg, Sugar 1 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY CHINESE BROCCOLI
Chinese broccoli is also known as jiè-lán or gai lan. It pairs well with most Chinese dishes.
Provided by kassybee
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate.
- Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 21.6 g, Fat 2.5 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 0.2 g, Sodium 324.6 mg, Sugar 2.2 g
STIR-FRIED BROCCOLI IN OYSTER SAUCE
When I was growing up in Brooklyn, many of my friends had working parents who would leave them money to buy Chinese takeout for dinner. I would crave their chicken wings, plantains and chicken with broccoli, but my mother was less than happy with my junky leanings. So she decided to make better Chinese takeout food at home, which is how this simple broccoli dish came about. It's been a hit ever since. I never order chicken with broccoli at my local takeout anymore. (Chicken wings are a different story.) -Vivian Chan, Recipe Tester
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
- Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.
OYSTER BEEF WITH CHINESE BROCCOLI
Easy and well balanced oyster beef with Chinese broccoli.
Provided by Elaine
Categories Side Dish
Time 20m
Number Of Ingredients 16
Steps:
- Slice the beef against the grain.
- Transfer the beef slices to a bowl and add all the marinating sauces except the oil. Grasp with hand to make sure beef slices absorb the marinating sauces. Then coat with 1 tablespoon of vegetable cooking oil. Set aside to marinate at least 15 minutes. You can also prepare the marinating beef in ahead and place it in fridge overnight.
- During this time, remove any tough skin of the Chinese broccoli. And then cut into sections with angle. Separate the leaves too. Bring water to boil in a large pot, add 1 teaspoon of sesame oil and a small pinch of salt (this step can help to keep the green color of the leaves and the crunchy texture, applying to all dark leafy vegetables ). Add Chinese broccoli in, stem firstly and leaves secondly. Blanch Chinese broccoli until the water boils again. Transfer out and drain.
- In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together.
- Add 2 tablespoons of vegetable oil in a hot wok with ginger slices (the wok should be heated firstly). Place the beef in when the oil is warm but not hot. Let it stay for a while until the starch finish gelatinization and then fry for a while until the beef changes color (Don't overcook the beef ).
- Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.
Nutrition Facts : Calories 470 kcal, Carbohydrate 12 g, Protein 14 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 532 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE BROCCOLI RECIPE
How to make perfect Chinese broccoli aka gai lan two ways
Provided by Stephanie
Categories Side Dish
Time 10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 10.7 g, Protein 3.8 g, Fat 10.4 g, SaturatedFat 1.2 g, Cholesterol 0.01 mg, Sodium 358 mg, Fiber 5.2 g, Sugar 2.9 g, ServingSize 1 serving
CHINESE BROCCOLI WITH GINGER SAUCE
Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young.
Provided by evelynathens
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
- Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.
GAI LAN (CHINESE BROCCOLI) WITH OYSTER SAUCE
This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare.
Provided by Linda Ooi
Categories Side Dish
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111 kcal, ServingSize 1 serving
GAI LAN (CHINESE BROCCOLI ) WITH OYSTER SAUCE
Very quick and delicious preparation for gai lan or kai lan. Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked.
Provided by Rinshinomori
Categories Vegetable
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 77.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 390.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 0.7
CHINESE-AMERICAN BEEF AND BROCCOLI WITH OYSTER SAUCE RECIPE
Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions. The key to great flavor is extremely high heat. I recommend cooking this directly over a hot coal grill.
Provided by J. Kenji López-Alt
Categories Mains
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- To Grill With a Wok Insert : Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add broccoli and cook, stirring in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and broccoli is just barely tender but still crunchy, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Add scallion greens. Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.
Nutrition Facts : Calories 449 kcal, Carbohydrate 18 g, Cholesterol 90 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 1527 mg, Sugar 5 g, Fat 25 g, ServingSize serves 4, UnsaturatedFat 0 g
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- Wash Chinese Broccoli: Rinse Gai Lan under cold water, then drain well. We usually trim the end of the stems. You can remove the flowers, but they are edible and yummy.
- Cook Chinese Broccoli: Add 8 cups (2L) water in Instant Pot with 1 tbsp (18g) fine salt and 1 tbsp (15ml) peanut oil or olive oil. Bring the water to a rolling boil using the "Saute More" function. *Pro Tip: You can use hot water or cook it on the stovetop to save time. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Once the water boils, add Chinese Broccoli in Instant Pot where only the stems are submerged in the boiling water. Depending on the stems' thickness, cook the Gai Lan for 2 - 3 minutes. Then, fully submerge the Gai Lan in the boiling water, then cook for another 1 - 2 minutes.
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