Tender Chinese Broccoli Gai Lan Recipes

CHINESE BROCCOLI RECIPE

Steps:

• In a small bowl, whisk together the chicken stock (or water or vegetable sauce), soy sauce, corn starch, Shaoxing wine, and toasted sesame oil. Set aside.
• In a wok or large pan, heat up the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown.
• Turn the heat up to medium high and add the gai lan to the pan and cook, stirring occasionally, until the gai lan is bright green and tender-crisp, about 2-4 minutes depending on size.
• Add the prepared sauce to the pan and let it come to a simmer and reduce slightly.
• Bring a large pot of water to a boil. While the water is coming to a boil, make the sauce: In a small pot, heat up half of the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown. Stir in oyster sauce, Shaoxing wine, and toasted sesame oil. Remove from the heat and set it aside.
• Add the remaining oil to the boiling water as well as a pinch of salt. Add the gai lan and cook, until bright green and tender-crisp, about 2-4 minutes, depending on size. Drain well.
• Serve the gai lan with the oyster sauce drizzled on top.

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.

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.