Chinese Broccoli Gai Lan Recipes

RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE

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.

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.

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.

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.

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.

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.

CHINESE BROCCOLI (GAI LAN)

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.