Chinese Broccoli (Gai Lan) with Oyster Sauce (蠔油芥蘭)
Simple one-pot vegetable side dish that is a classic at our house. I like to cut off the leaves and leave the stems bare. Then throw in the stems first and cook for 30 seconds before adding the leaves so both stems & leaves are evenly cooked. I often stir fry leftover shitake mushrooms in a little garlic & soy sauce to complement the gai lan.
Chinese Broccoli (Gai Lan) with Oyster Sauce (蠔油芥蘭)
Simple one-pot vegetable side dish that is a classic at our house. I like to cut off the leaves and leave the stems bare. Then throw in the stems first and cook for 30 seconds before adding the leaves so both stems & leaves are evenly cooked. I often stir fry leftover shitake mushrooms in a little garlic & soy sauce to complement the gai lan.
Open in Cookpad AppSteps
- 1
Prep: bring 1/2 pot of water to a boil; add a dash of salt & a soy sauce.
- 2
Prep: cut off 1/2 inch stem end (this part has thicker skin & more difficult to chew). Cut the Chinese broccoli into 5-inch lengths (for more even cooking). Wash vegetable well & drain.
- 3
Cook: place the Chinese broccoli into the boiling soy water and cook for 2 minutes. Remove and drain, shaking off excess water.
- 4
Plate: place on a serving platter and sprinkle with oyster sauce. Enjoy!
Tips
"FLOWER" SNIP TRICK: Gai Lan has small florets at tip of each stem that can make the dish bitter if not snipped off. You can pinch off with your fingernail or snip with tip of your knife before cooking.
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