CHINESE BROCCOLI WITH OYSTER SAUCE RECIPE
A delicious Chinese Broccoli recipe with Oyster Sauce, a simple recipe with just a few ingredients. Chinese Broccoli, or gai lan in Chinese, is one of the most popular Chinese vegetable dishes!
Provided by Jaden Hair
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- To wash the Chinese Broccoli, trim 1-inch from the ends of stalk and discard. In large wok or pan (large enough to hold all stalks), heat just 1 tablespoon of the cooking oil over medium heat. When the oil is just starting to get hot (the garlic should sizzle upon contact) add the whole garlic cloves and let them fry until golden brown on all sides. Be careful not to burn the garlic, you just want to toast them - if the garlic starts turning dark brown, turn the heat to low. Toasting the garlic should take about 2 minutes. While the garlic is toasting, in a small bowl mix the stock and Chinese rice wine (optional) and set aside.
- Turn the heat to high and add the ginger, fry for 30 seconds. Add the Chinese Broccoli stalks and use your spatula to scoop up the oil so that every stalk has been bathed with the ginger/garlic-infused oil for 30 seconds.
- Pour the stock mixture into the wok and immediately cover the wok with a tight fitting lid. Turn the heat to medium and let the vegetable steam for 3-4 minutes, until stalks can be easily pierced with a paring knife or fork.
- Remove the gai lan to a plate, leaving any remaining stock mixture in the wok. To the wok, add the oyster sauce and sesame oil and bubble and thicken on high for 1 minute. Pour the sauce mixture over the gai lan and serve.
Nutrition Facts : Calories 117 kcal, Carbohydrate 11 g, Protein 4 g, Fat 5 g, Sodium 461 mg, Fiber 1 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
OYSTER SAUCE ON CHINESE BROCCOLI/GAI LAN
Make and share this Oyster Sauce on Chinese Broccoli/Gai Lan recipe from Food.com.
Provided by heywassup3
Categories Cantonese
Time 7m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
- In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
- While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
- Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
- Pour the sauce over the broccoli. Serve immediately.
Nutrition Facts : Calories 24.5, Fat 0.3, Sodium 919.5, Carbohydrate 4.8, Fiber 1.9, Sugar 1.2, Protein 2
CHINESE BROCCOLI (GAI LAN)
While most families have a main dish for breakfast, lunch and dinner, when it was time to eat at my grandfathers house there was several dishes on the table. A typical Chinese style dinner consisted of a fish dish, chicken dish, soup dish and at least three vegetable dishes-one of them being Gai Lan. This was a staple in my...
Provided by Nicole Fleming
Categories Other Snacks
Time 30m
Number Of Ingredients 9
Steps:
- 1. Mix water, wine and sugar for the base in a separate bowl and set aside. Wash Gai Lan, trim 1 inch off the stem and discard. Cut Gai Lan into 2 inch pieces.
- 2. Heat oil in wok or roast pan until oil is hot. Add garlic cloves. Toss until golden brown (you don't want your garlic to burn). If it starts to burn, turn the heat down. When Garlic becomes golden brown, add ginger slices tossing for 30 seconds.
- 3. Add the Gai Lan to the pot, tossing stems in first and then the leaves. You want the Gai Lan to be coated evenly with infused oil.
- 4. Add base to the pot, toss quickly and cover. Turn heat down to med-high and let steam 3-4 minutes.
- 5. When the Gai Lan looks cooked through, pick out the ginger and throw out. Plate the Gai Lan and Garlic on a plate.
- 6. With the remaining stock in the pot (about 3 tbsp worth), add oyster sauce and sesame oil and cook until it bubbles. Pour over plated Gai Lan.
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