Blanched Gai Lan With Oyster Sauce Chinese Broccoli Recipes

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BLANCHED GAI LAN WITH OYSTER SAUCE (CHINESE BROCCOLI)

Gai lan is Chinese broccoli. I first had this when we went out for Dim Sum. The stalks are crisp the dressing is salty, sweet and rich.

Provided by Rita1652

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Blanched Gai Lan With Oyster Sauce (Chinese Broccoli) image

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.

Nutrition Facts : Calories 54.7, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 424.7, Carbohydrate 3, Fiber 0.1, Sugar 0.7, Protein 0.7

2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 tablespoons chicken stock
1 tablespoon rice wine or 1 tablespoon dry sherry
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon finely shredded ginger
1 garlic clove, minced finely
1 -1 1/2 lb gai lan (chinese broccoli)
1 teaspoon soy sauce
1 tablespoon olive oil

GAI LAN (CHINESE BROCCOLI ) WITH OYSTER SAUCE

Very quick and delicious preparation for gai lan or kai lan. Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked.

Provided by Rinshinomori

Categories     Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 9



Gai Lan (Chinese Broccoli ) With Oyster Sauce image

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.

Nutrition Facts : Calories 77.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 390.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 0.7

1 lb gai lan
1 1/2 tablespoons vegetable oil
3 garlic cloves, peeled and smashed but left intact
1/4 cup chicken stock
1 tablespoon sake (or sherry) or 1 tablespoon chinese rice wine (or sherry)
1/2 teaspoon sugar
3 tablespoons oyster sauce
3/4 inch fresh ginger, cut into 1/4 inch coins and smashed
1 teaspoon sesame oil

OYSTER SAUCE ON CHINESE BROCCOLI/GAI LAN

Make and share this Oyster Sauce on Chinese Broccoli/Gai Lan recipe from Food.com.

Provided by heywassup3

Categories     Cantonese

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4



Oyster Sauce on Chinese Broccoli/Gai Lan image

Steps:

  • Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
  • In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
  • While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
  • Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
  • Pour the sauce over the broccoli. Serve immediately.

Nutrition Facts : Calories 24.5, Fat 0.3, Sodium 919.5, Carbohydrate 4.8, Fiber 1.9, Sugar 1.2, Protein 2

10 ounces chinese broccoli (gai lan)
1 teaspoon salt
1 teaspoon baking soda
1 slice fresh ginger

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