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
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
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
BLANCHED GAI LAN WITH OYSTER SAUCE (CHINESE BROCCOLI)
Gai lan is Chinese broccoli. I first had this when we went out for Dim Sum. The stalks are crisp the dressing is salty, sweet and rich.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 54.7, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 424.7, Carbohydrate 3, Fiber 0.1, Sugar 0.7, Protein 0.7
GAI LAN (CHINESE BROCCOLI) DRIZZLE WITH OYSTER SAUCE
Categories Vegetable Low Carb Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Dinner Healthy Boil
Yield 2 people
Number Of Ingredients 4
Steps:
- Wash gai lan and separate the leaves from the stems. Drip dry the stems and leaves on different colander. Preparing oyster sauce: In a saucepan, pour in the oyster sauce, water and cooking oil. Place the pan over medium-high heat, stir constantly and bring it to a quick boil. Then set it aside. Fill a large wok or pot half way with water and add salt then bring it to a boil (rolling bubbles) over high heat. Blanching the stems: Add 1 Tbsp of cooking oil to the boiling water and then add the stems. Let it cook for 1 to 2 minutes. The stems should be barely cook but still tender and crunchy. ( try one to test for doneness). Remove to a plate. Using the same pot of water; bring it to quick boil again before blanching the leaves. Blanching the leaves: Add 1 Tbsp of cooking oil to the boiling water and then add the leaves. Blanch the leaves for about 40 seconds, no more than a minute because the cooking process still going even after removed from pot. Remove and plate these with the cooked stems. Drizzle oyster sauce over gai lan and enjoy!
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