Chinese Broccoli With Oyster Sauce Recipes

CHINESE BROCCOLI (GAI LAN) WITH OYSTER SAUCE

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!

BLANCHED CHINESE BROCCOLI WITH OYSTER SAUCE

Steps:

• Gather the ingredients.
• Wash the Chinese broccoli; then 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 and 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, then 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-about 3 to 4 minutes.
• Rinse in cold running water and drain.
• Pour the sauce over the broccoli.
• Serve immediately and enjoy.

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.

CHINESE BEEF AND BROCCOLI IN OYSTER SAUCE

Steps:

• Slice steak very thinly. Place in a bowl with soy sauce, cornstarch and a few drops of water. Mix well and set aside.
• Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside.
• Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute, then remove. Add meat and stir fry until meat sweats, then add onion and broccoli. Stir fry until vegetables are crispy tender.
• Stir in oyster sauce, a pinch of brown sugar, salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened.
• Serve with 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.