Gai Lan Chinese Broccoli Drizzle With Oyster Sauce Food

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.

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.

CHINESE BROCCOLI RECIPE

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.

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.

STIR FRY GAI LAN (CHINESE BROCCOLI)

Steps:

• Wash and drain gailan thoroughly. Trim 1 inch off the end of the stalks. Cut off each leave from the stalk and then cut the leave into 2 or 3 bite size pieces at a diagonal, about 2 to 3 inches in length. Cut the top part of the remaining stalk into bite size pieces as well, leaving the remaining end of 3 to 5 inches. This woody section should be peeled with a paring knife before cutting diagonally into bite size pieces. Stems and leaves should preferably be separated.
• Heat a wok or large pan. When it is hot, add vegetable oil. Sauté ginger for about 1 minute. Stir in garlic for 30 seconds.
• Add the gai lan stems and mushrooms (if using). Fry for about 2 minutes.
• Now, add the gai lan leaves, soy sauce, and Shao Hsing cooking wine. Stir fry for 1 to 2 minutes. gai lan leaves should be wilted but still crunchy.
• Pour in cornstarch mixture. Stir to combine for another 1 to 2 minutes. Corn starch mixture will thicken.
• Turn off heat. Drizzle sesame oil over vegetables. Remove and serve immediately.

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.

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!

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.

CHINESE SAUSAGE AND BROCCOLI WITH OYSTER SAUCE

Steps:

• Soak the bottom of a 10- to 12-inch bamboo steamer basket in cold water for 20 minutes; drain.
• In a 14-inch wok, bring 5 cups of water to a boil over high heat. Put the sausages on an 8-inch heatproof plate and set the plate in the steamer basket; cover. Set the steamer over the boiling water and steam until the sausages are plump, softened, and cooked through, about 15 minutes. Remove the steamer from the wok, cover the sausages with foil to keep warm, and set aside.
• Meanwhile, in an 8-quart pot, bring 2 quarts of cold water, the ginger, and sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the baking soda (it will fizz up briefly), and then the broccoli, pressing on it with a large spoon to immerse it in the water. Let the water return to a boil and then boil for 1 minute. Remove from the heat and run cold water into the pot until it's cool. Drain well in a colander; discard the ginger.
• Put the chicken broth in the 8-quart pot, cover, and bring to a boil over high heat. Uncover, add the broccoli, and return to a boil. Boil until crisp-tender, about 1 minute. Remove from the heat and use a slotted spoon to transfer the broccoli to a colander to drain completely; reserve 2 Tbs. of the chicken broth for the sauce and save the remainder for another use. Arrange the broccoli in a large ring on a serving platter.
• Cut each sausage on the diagonal into 1/4-inch-thick slices and mound the slices in the center of the broccoli.
• In a small bowl, stir the reserved 2 Tbs. chicken broth, the oyster sauce, and soy sauce until combined. Drizzle over the sausages and the broccoli, and serve.