By Rita~ on February 15, 2004
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (19 g)
Servings Per Recipe: 4
"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!"
"Gai Lan was on sale at the grocer's so we decided to try this one out. I overcooked the gai lan, but the sauce was pretty good. Thank you for posting."
"This dish really stole the show. The sauce is wonderful. A very full taste that doesn't overpower the palate."
"Great sauce! Thank you so much for sharing it. I made Chinese broccoli before with oyster sauce, but it did not tasted the same as the one I had for dim sum. I was not able to figure out what was wrong. Your recipe was very helpful. I think I overcooked broccoli before. Also, I did not add any to the oyster sauce. The extra ingredients made the sauce so much better than just plain oyster sauce. The sauce was fantastic. I also used on baby boy choy, and it tasted just as good. I will definitely make it again."