Chinese Broccoli (Gai Lan) Two Ways
User Reviews
5
Chinese Broccoli (Gai Lan) Two Ways
Description
This recipe explores two classic treatments for Chinese broccoli. For blanching, trimmed and peeled stems are boiled briefly in salted water with oil, resulting in crisp-tender greens. The sauce made with oyster sauce, dark soy, sugar, cornstarch, and water is quickly heated with garlic and reduced to a glossy consistency before pouring over the vegetable. The presentation mimics dim sum plating with neatly arranged stalks and sauce poured on top.
The stir-fried version uses minced ginger and garlic sautéed with oil, then adds the broccoli along with Shaoxing rice wine and light seasonings of sugar and salt. This method imparts a fragrant, savory character while keeping the vegetable vibrant and textured.
The dish can be served alongside steamed rice and mains as a vegetal side. Notes mention substituting vegetarian mushroom oyster sauce to make the blanched sauce vegan and options for gluten-free sauces. Using animal fats like lard or chicken fat for stir-frying is traditional but optional.
Ingredients
For the blanched version
- 250 g Chinese broccoli about 9oz (weight after trimming, Gai Lan
- 1 teaspoon salt
- 2 teaspoon neutral cooking oil divided
- 2 cloves garlic sliced
- 1½ tablespoon oyster sauce see note 1 & 2
- ½ teaspoon dark soy sauce see note 2
- ½ teaspoon sugar
- ½ teaspoon cornstarch
- 3 tablespoon water
For the stir-fried version
- 250 g Chinese broccoli about 9oz (weight after trimming, Gai Lan
- 1 tablespoon neutral cooking oil see note 3
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
For the blanched version
- Wash Chinese broccoli thoroughly. Trim off the hard ends of the stems, then peel their skin. Discard any yellowish leaves.
- Pour plenty of water into a pot/wok. Add salt and 1 teaspoon of oil. Bring it to a full boil. Put in the Chinese broccoli. Press down to fully immerse. Cover with a lid. Leave to blanch for 1 minute or so until the stem part is cooked but remains crunchy.
- While waiting for the vegetable to cook, prepare the sauce. Start by sizzling garlic in the remaining 1 teaspoon of oil. Pour in the mixture of oyster sauce, dark soy sauce, sugar, cornstarch and water. Simmer over low heat until the desired consistency appears (thick but still runny).
- On a plate, line and lay up the cooked Chinese Broccoli neatly (just like what dim sum restaurants do). Pour the sauce over and serve immediately with steamed rice, along with other savoury dishes.
For the stir-fried version
- Wash Chinese broccoli thoroughly. Trim off the hard ends of the stems. Discard any yellowish leaves. Slice diagonally into small pieces.
- Warm up the wok over medium-high heat until smoking hot. Pour in oil. Add ginger and garlic to sizzle until fragrant (do not burn).
- Put in the Chinese broccoli. Toss well to evenly coat it with the oil. Add Shaoxing rice wine. Cover with a lid immediately and leave to steam for about 1 minute.
- Remove the lid. Season with salt and sugar. Toss and stir for a further 30 seconds or so. Taste to check the doneness. The stem part should be cooked but still crunchy to bite.
Notes
- Substitute vegetarian oyster sauce to make the blanched Chinese broccoli vegan-friendly.
- Use gluten-free oyster sauce and soy sauce or tamari to accommodate gluten-free diets.
- Lard or chicken fat can be used instead of neutral oil for a richer stir-fried flavor if desired.
User Reviews
Overall Rating
5
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