Gai Lan With Oyster Sauce (VIDEO)
This delicious Gai Lan (Chinese Broccoli) with oyster sauce is tender and savory, just like they serve it at Dim Sum or at Chinese restaurants!
Servings: 2
Ingredients
Oyster Sauce
- 1/2 cup chicken stock
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp msg optional
- 2 cloves garlic grated
- 1/2 tbsp ginger grated
- 1/2 tbsp cornstarch
Gai Lan
- 1/2 lb gai lan (Chinese broccoli) stems and leaves trimmed
- 1 tbsp neutral oil
- fried garlic for garnish
Instructions
- Wash the Gai Lan and trim 1 inch off the stems with a knife. Remove any yellow leaves.
- In a small saucepan, mix together chicken stock, oyster sauce, light & dark soy sauce, shaoxing wine, sesame oil, sugar, MSG, grated garlic and ginger, and cornstarch and stir to combine. Bring to a boil over medium heat for 30 seconds. Turn off the heat and let cool.
- In a small bowl, toss the gai lan with the neutral oil. Fill the bottom of a steamer with water and add the gai lan to a steamer basket over the water. Turn the heat to high and bring the water to a boil, then steam the gai lan for 4-6 minutes, or until the stalks are tender. Turn off the heat and remove them from the steamer. Alternatively, add the neutral oil to a pot of boiling water over high heat. Add the gai lan and blanch them for 2-3 minutes until the stalks are tender. Turn off the heat.
- Transfer the gai lan to a plate and pour the sauce directly over the vegetables. Top with fried garlic (optional) and enjoy!
Video
Notes
How to Pick Gai Lan - The stem should be a light green color and look 'fresh'. If you were to snap the stem, it should break easily in half. The leaves should be a deep green color. If it has flower buds, they should be green. (Avoid any that are yellow.)
What if I can't find Gai Lan? If you can't find Gai Lan or Chinese broccoli, you can substitute with another green vegetable. The star of the show is actually the restaurant-style Oyster Sauce that is poured over the Gai Lan, so you can still enjoy this dish with another vegetable like broccoli, broccolini, asparagus, or bok choy!
Adding the neutral oil to the gai lan will help give them the restaurant quality sheen! I recommend adding the neutral oil before steaming or directly to the boiling water before blanching.
Storage - Store any cooked and sauced Gai Lan in the refrigerator in an airtight container for up to 3 days. The gai lan will soften as they sit in the refrigerator - this is normal. Reheat in the microwave until warmed through.
Store any leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or on the stove before using it.
Nutrition
Calories: 81kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 624mg | Potassium: 113mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg
