Prep 10 mins
Cook 10 mins
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.
- 29.58 ml oyster sauce
- 2.46 ml cornstarch
- 29.58 ml chicken stock
- 14.79 ml rice wine or 14.79 ml dry sherry
- 2.46 ml sugar
- 4.92 ml soy sauce
- 2.46 ml sesame oil
- 4.92 ml finely shredded ginger
- 1 garlic clove, minced finely
- 453.59-680.38 g gai lan (chinese broccoli)
- 4.92 ml soy sauce
- 14.79 ml olive oil
- 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.
Very good and a delicious sauce that is a great addition to any Asian meal. I used regular broccoli which worked out very well but I will be trying it on some Gan Lan as soon as I find some. Thanks Rita for sharing!
Delicious, I forgot to add the soy and oil to the water when I blanched the Gai Lan, but it turned out fine anyway. The sauce was very tasty. I've seen thinner stemmed Chinese broccoli with yellow flowers instead of white. Does anyone know what's the difference?
An easy and totally delicoius recipe. Like one of the other reviewers, I sauteed about 1/2 lb. of sliced mushrooms and stirred them into the cooked greens (which were a combination of baby bok choy and a Chinese leafy vegetable similar to gai lan) just before serving. All of my dinner party guests had seconds. This was a tasty hit -- thanks for posting, Rita!