Serving
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Chinese Broccoli with Ginger 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. While Oyster Sauce is most common, I prefer this ginger sauce which is lighter and more aromatic..




1
----
1/2
1/4
1
1/8
1/4
----
2/3
1
1/4
1
#
---
T
c
T
t
t
---
t
T
in
T
Gai Lan (1)
-- Sauce
Ginger Juice
Stock
Rice Wine (2)  
Sugar
Salt
--------
Cornstarch
Water
Ginger Root
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. Make GINGER JUICE. Grate about 1/2 inch of ginger root and press it in a fine mesh strainer to gather the juice. Discard the pulp.
  3. Mix all Sauce items.
  4. Mix Cornstarch and Water.
  5. Slice GINGER ROOT.
Run   (10 min)
  1. In a wok or spacious sauté pan heat Oil and fry Ginger Slices stirring until aromatic, about 20 seconds on high heat.
  2. Dump in the Gai Lan Stems and fry stirring for about 3 minutes, then stir in Gai Lan Leaves and fry stirring until coated with oil.
  3. Pour in the Sauce Mix. Bring to a boil and simmer covered over moderately low heat just until stems are crisp tender. The largest pieces should still have plenty of crunch.
  4. Stir in Cornstarch mix and simmer stirring until sauce thickens enough to lightly coat the greens.
  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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