Chow Gai Lan Jade Green Broccoli Recipes

JADE GREEN BROCCOLI

Steps:

• Cut broccoli up into florets. Slice stems.
• Bring a pot of salted water to boiling. Blanch the broccoli for about 2 minutes but no longer than 3 minutes. Drain and rinse with cold water. Set aside to drain.
• Heat the corn oil in a wok on medium-high heat. Add the ginger and garlic and sautè for about 1 minute. Be careful not to burn! (Reduce heat if necessary.).
• Add the drained broccoli, black pepper and water chestnuts to the wok. Stir fry 1-2 minutes.
• In a small glass bowl, whisk together the soy sauce, brown sugar and sesame oil. Add to the broccoli.
• Add the gin, cover wok and cook 1 minute.
• Transfer to a platter and serve hot.

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 ) 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.

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.

CHOW GAI LAN (JADE GREEN BROCCOLI)

Steps:

• Mix together sugar through soy sauce plus 1/2 cup water and put aside.
• Heat oil in a skillet or wok over medium heat and add the garlic.
• When garlic is golden brown, add the broccoli.
• Turn the heat up and stir-fry 2 minutes.
• Add sherry, cover quickly and cook 2 minutes.
• Lift cover& add the soy sauce mixture.
• When sauce thickens, remove and serve.