Dish of Broccoli in Black Bean Sauce
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Broccoli in Black Bean Sauce


China   -   Gai Lan
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
45 min
Yes		 Chinese Broccoli (Gai Lan) with Black Bean Sauce is a favorite side dish or vegetarian main dish. It's also quick and easy to make.

1
1-1/2
2
1/4
1/2
1/2
1/2
1
2
#
T
cl
in
t
t
c
t
T
Chinese Broccoli (1)  
Back Beans (2)
Garlic
Ginger
Sugar
Salt
Stock (3)
Cornstarch
Oil
Prep   -   (25 min)
  1. Tear BROCCOLI LEAVES from stems, and into manageable pieces if large. Slice STEMS diagonally 1/4 inch at thick end tapering to 1 inch at thin end, or however you like. Keep separate from Leaves.
  2. Rinse BLACK BEANS briefly and chop medium. Crush GARLIC and chop small. Slice GINGER very thin, cut slices to threads and chop fine. Mix all.
  3. Mix Sugar, Salt and Stock.
  4. Mix Cornstarch with 3 T water to make a slurry.
RUN   -   (20 min)
  1. Heat OIL in a wok or spacious sauté pan and sir in Black Bean Mix. Fry stirring until garlic starts to color, then stir in Broccoli Stems. Fry stirring until they begin to soften, about 4 minutes. Then stir in Broccoli Leaves until coated with oil and mostly wilted.
  2. Stir in Stock Mix, bring to a boil, cover and simmer until stems are crisp tender.
  3. Stir up the Cornstarch slurry and stir it in to make a loose sauce.
  4. Serve hot with noodles or rice.
NOTES:

  1. Chinese Broccoli:

      [Gai Lan]   This broccoli is mostly stems and leaves, the stems being much smaller and more tender than those of Western broccoli. If you need to use Western broccoli, peel larger stems and slice thin diagonally, break flower heads into fairly small florets and add near the end of the simmering step. For details see our Chinese Broccoli page

  2. Black Beans:

      These are salt fermented black soybeans available from any asian market. For details see our Fermented Black Beans page.

  3. Stock:

      In China, Chicken stock would be used, but vegetarians will want to use a vegetable stock.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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