Chinese Broccoli (Gai Lan) with Oyster Sauce Recipe – The Woks of Life

This chinese Broccoli with oyster sauce is an easy, omnipresent vegetable side cup of tea. You ’ ll find it at restaurants deoxyadenosine monophosphate good as on Chinese home dinner tables. If you ’ ve ever been to a dimmed kernel place, this is frequently the alone green vegetable dish available on the roll carts !
The main flavor agent here is the oyster sauce, which is a little sweet and has great umami .
If you ’ re unfamiliar with oyster sauce, read more about it in our Oyster Sauce Ingredients Glossary article. Try Lee Kum Kee ’ s Premium Oyster Sauce, or if you ’ re bequeath to splurge, Megachef Oyster Sauce, available at The Mala Market.

The Megachef brand does cost more, but it ’ s besides sweeter and more pourable, which makes it a dear option for this application.We used it here .
If you ’ d like to make this recipe vegan/vegetarian, you can besides use vegetarian Oyster Sauce or vegetarian Stir-fry Sauce ( flavored with mushrooms preferably than oysters ) alternatively .

Regular vs. Baby Chinese Broccoli

chinese cooks normally make this cup of tea with the larger regular Chinese broccoli stalks .

That said, at your local asian marketplace, you may besides find tender baby Chinese broccoli. Either is ticket for this, but be sure to adjust fudge time accordingly. You ’ ll entirely need to cook the baby Chinese broccoli for approximately 1 minute .
besides, with the larger assortment, you ’ re going to want to trim off the ends, and possibly even peel the stems ( like you might with asparagus ), because they can be sturdy .
look for vegetables that are deep green without yellow leaves or flowers, as this is an indication that they ’ re a bit old or have been sitting out on the supermarket floor besides long .

How to Wash Chinese Broccoli

Be certain to thoroughly wash your chinese broccoli ( or any leafy greens ) before cooking. The best way to do this is by filling a big bowl or basin with uninfected water. here are the steps :

1. Add the trimmed vegetables to the basin, and rub them between your hands to get rid of any residue and release sand/grit.
2. Soak for at least 5 minutes to allow the grit to settle at the bottom of the basin.
3. Lift the vegetables out of the water and into a colander (do not try to pour them into a colander, or you’ll just be pouring the sand/grit back onto the vegetables).
4. Clean out the basin, fill it again with fresh water, and repeat the process 1-2x.

Ok, let ’ s get on to the recipe !

Recipe Instructions

Boil 2 quarts/liters of water in your wok or a big pot. Add the salt and anoint immediately to the water .

When the water reaches a good rag seethe, cautiously add the chinese leafy broccoli. Depending on how much you have, you may want to work in two batches .

Use tongs or a couple of chopsticks to submerge the gai local area network ( chinese Broccoli ) wholly. Cook for 1-2 minutes, until crisp tender ( i.e. tender, but inactive a bite crunchy ). If you like the veggies cushy, leave them in a bit longer .
Use a copulate of tongs or chopsticks to take the veggies out of the water .

carefully shake off overindulgence liquid and arrange the chinese broccoli on a plate. Once they are all on the plate, you can drain any excess water system that may have pooled on the plate .
Drizzle a couple tablespoons oyster sauce evenly over the gai lan…

And serve !

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Chinese Broccoli (Gai Lan) with Oyster Sauce

chinese Broccoli ( Gai La ) with Oyster Sauce is a common dish that you ’ ll find in a set of chinese homes or restaurants. If you ’ ve ever been to a blind total home, this is frequently one of the only the healthy green vegetable dishes that comes around on the carts .

serves:

4

Prep:

20

minutes

Cook:

5

minutes

Total:

25

minutes

Print

Ingredients

• ▢

  1 impound Chinese broccoli ( end trimmed and thoroughly washed )

• ▢

  1 teaspoon salt

• ▢

  1-2 tablespoons vegetable oil

• ▢

  2-3 tablespoons oyster sauce ( or to taste )

Instructions

• Boil 2 quarts/liters of water in your wok or a large pot, and add the salt and oil directly to the water.

• When the water reaches a good raging boil, carefully add the whole stalks of Chinese broccoli. (Depending on how much you have, you may want to work in two batches.)

• Use tongs or a pair of chopsticks to submerge the veggies completely and cook for 1-2 minutes, until tender but still a bit crunchy. (If you like the veggies soft, leave them in a bit longer.)

• Use a pair of tongs or chopsticks to take the Chinese broccoli out of the water. Carefully shake off excess liquid and arrange on a plate. Once they are all plated, you can drain any excess water that may have pooled on the plate.

• Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!

nutrition facts

Calories:

58

kcal

(3%)

Carbohydrates:

9

g

(3%)

Protein:

3

g

(6%)

Fat:

2

g

(3%)

Saturated Fat:

1

g

(5%)

Sodium:

429

mg

(18%)

Potassium:

363

mg

(10%)

Fiber:

3

g

(12%)

Sugar:

2

g

(2%)

Vitamin A:

706

IU

(14%)

Vitamin C:

101

mg

(122%)

Calcium:

56

mg

(6%)

Iron:

1

mg

(6%)

nutritional info disclaimer

Read more: Kung Pao Chicken Jet Tila Recipes

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general road map to our readers, we are not certify nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. diverse on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your prefer nutriment calculator to determine nutritional data with the actual ingredients and quantities used .

source : http://heyreviewfood.com
Category : CHINESE FOOD