Gai Lan With Black Mushrooms Food

CHINESE BROCCOLI STIR-FRY

Steps:

• First, prepare the Chinese broccoli. Wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then allow them to soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings.
• Trim away any tough ends. Larger, thicker gai lan stems can get tough at the bottom of the stalk, so trim a ¼-inch off the ends, and use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus. Then slice on a diagonal into 2 to 2 ½ inch pieces.
• If desired, mix the salt, sugar, white pepper, and msg (if using), so you can add them to the vegetables all at once. When you're stir-frying, you want everything close at hand so you can focus on building wok hei.
• Heat your wok over medium-high until it's just smoking. Spread the oil around the perimeter of the wok. Add the ginger slices, and cook for 10-15 seconds, or until they're fragrant and just starting to caramelize (this will happen very quickly if your heat is high enough).
• Add the garlic, followed immediately by the Chinese broccoli. Using a scooping motion, stir-fry with your wok spatula for 10 seconds to coat everything in the oil and evenly distribute the ginger and garlic.
• Increase the heat to high. Add the clear rice wine around the perimeter of the wok.
• Push all of the Chinese broccoli into the middle of the wok in a small pile. Cover the wok for 1 minute. Steam will cook the vegetables, and the sides of your wok should superheat.
• Remove the wok lid. Gripping the wok by the handle, use your spatula to drag the Chinese broccoli around the sides of the wok. This will create a searing, wok hei effect. Next add the salt, sugar, white pepper and msg (if using).
• Stir-fry for another 30 seconds, or until the gai lan has reached the desired tenderness. If the vegetables look too dry at this point, add a splash of hot water or chicken stock. 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.

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.

GAI LAN WITH BLACK MUSHROOMS

Steps:

• Place the dried mushrooms into a medium size bowl and cover with warm water for 90 minutes. Remove the stems and return back into the bowl.
• In a medium skillet heat add chicken fat and when the chicken fat start to roll add in the mushroom and sauté for minute add broth, oyster sauce and sugar. Simmer over a low heat and reduce the broth mixture by half. Braising time is about six hours.
• In a wok add in the salt and water and bring to a rolling boil and add gai lan and return back to a rolling boil until al dente. Pour into colander to drain and place into a large serving platter.
• Pour the mushroom over the gai lan and serve.

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 GAI LAN & MUSHROOM OMELETTE

Steps:

• Combine the hoisin sauce and sesame oil in a small bowl.
• Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches.
• Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
• Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.