Gai Lan With Black Mushrooms Recipes

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.

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.

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.

STEWED CHINESE BLACK MUSHROOMS.

Steps:

• Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
• Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
• Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
• Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
• They taste good fresh, but even better after a few days.
• Enjoy :).

GAI LAN (CHINESE BROCCOLI) AND BEEF

Steps:

• Combine sauces and oil and marinate beef in them for about 30 minutes.
• It should cover all of the beef.
• If not add more in even amounts.
• Meanwhile wash gai lan well and cut into three to four inch pieces.
• (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
• (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
• When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
• Be careful-- this will sizzle a lot.
• When garlic is browned dump in the beef with marinade and sauté until done.
• Serve over steamed rice, and Chinese broccoli.
• Use remaining sauce with rice and veggie.
• NOTE: This might be too salty for some. I suggest using a lite soy sauce instead of regular to reduce the salt content some.

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.