Stir Fried Kai Lan Or Broccoli Food

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.

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.

STIR FRIED KAI LAN OR BROCCOLI

Steps:

• Heat oil in a wok.
• Add garlic, salt and stir fry, until it is just beginning to turn light brown.
• Add vegetables, stir, cover and cook for 3-4 minutes, stirring a few times.
• Take out in a serving dish and dot a few drops of Oyster sauce on top.
• Serve hot, with other main meal dishes and rice.

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.

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.