Serving
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Chinese Broccoli with Oyster Sauce
China

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
30 min  
Prep
Gai Lan (Chinese broccoli) is often prepared as a simple steamed or stir fried and simmered vegetable with sauce. Oyster sauce is the most popular and this recipe is pretty typical. See also the lighter, more aromatic version with Ginger Sauce.




1
5
1
1/4
1
1/4
1-1/2
3
1/2
#
cl
in
c
T
t
T
T
t
Gai Lan (1)
Garlic
Ginger Root
Stock
Rice Wine (2)  
Sugar
Oil
Oyster Sauce
Sesame Oil.
Prep   -   (20 min)
  1. Strip leaves and tender tops from GAI LAN. Cut leaves into fairly large pieces. Split large stems in half lengthwise and cut all (including leaf stems) to lengths of about 2 inches. Keep leaves and stems separate.
  2. Crush GARLIC moderately and leave whole.
  3. Slice GINGER about 1/8 inch thick and whack the slices with your kitchen mallet to bruise them well.
  4. Mix Stock, Rice Wine and Sugar.
Run   -   (10 min)
  1. In a wok or spacious sauté pan heat Oil and fry Garlic stirring until lightly colored, then stir in Ginger Slices and fry stirring on high heat for 30 seconds
  2. Dump in the Gai Lan Stems and fry stirring for about 2 minutes, then stir in Gai Lan Leaves and fry stirring until coated with oil.
  3. Pour in the Stock Mix. Bring to a boil and simmer covered over moderately low heat just until stems are crisp tender (about 4 minutes). The largest pieces should still have plenty of crunch.
  4. Stir in Oyster Sauce and Sesame Oil until well distributed and turn off heat.
  5. Serve warm.
NOTES:
  1. Gai Lan:   This green looks much like Rapini, but in an odd reversal it's actually broccoli, while Rapini is turnip greens. Most other Asian "cabbages" are actually turnip greens. For details see our Chinese Broccoli page.
  2. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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