Chinese broccoli, also known as gai lan, is a popular vegetable in Chinese cuisine. It has a slightly bitter taste and a crunchy texture. Oyster sauce is a thick, flavorful sauce made from oyster extract, soy sauce, and sugar. It is often used to stir-fry vegetables and meats. When combined, Chinese broccoli and oyster sauce create a delicious and easy-to-make dish that is perfect for a quick weeknight meal. In this article, we will provide you with a recipe for the best Chinese broccoli oyster sauce, along with tips on how to choose the freshest Chinese broccoli and how to make the perfect oyster sauce.
Check out the recipes below so you can choose the best recipe for yourself!
GAI LAN (CHINESE BROCCOLI ) WITH OYSTER SAUCE
Very quick and delicious preparation for gai lan or kai lan. Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked.
Provided by Rinshinomori
Categories Vegetable
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
- Mix the chicken stock, sake, and sugar in a small bowl and set aside.
- In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
- Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
- With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
- Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
- Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
- Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.
Nutrition Facts : Calories 77.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 390.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 0.7
CHINESE BEEF AND BROCCOLI IN OYSTER SAUCE
Make and share this Chinese Beef and Broccoli in Oyster Sauce recipe from Food.com.
Provided by Heather in Barrie
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice steak very thinly. Place in a bowl with soy sauce, cornstarch and a few drops of water. Mix well and set aside.
- Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside.
- Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute, then remove. Add meat and stir fry until meat sweats, then add onion and broccoli. Stir fry until vegetables are crispy tender.
- Stir in oyster sauce, a pinch of brown sugar, salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened.
- Serve with rice.
GAI LAN (CHINESE BROCCOLI) DRIZZLE WITH OYSTER SAUCE
Categories Vegetable Low Carb Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Dinner Healthy Boil
Yield 2 people
Number Of Ingredients 4
Steps:
- Wash gai lan and separate the leaves from the stems. Drip dry the stems and leaves on different colander. Preparing oyster sauce: In a saucepan, pour in the oyster sauce, water and cooking oil. Place the pan over medium-high heat, stir constantly and bring it to a quick boil. Then set it aside. Fill a large wok or pot half way with water and add salt then bring it to a boil (rolling bubbles) over high heat. Blanching the stems: Add 1 Tbsp of cooking oil to the boiling water and then add the stems. Let it cook for 1 to 2 minutes. The stems should be barely cook but still tender and crunchy. ( try one to test for doneness). Remove to a plate. Using the same pot of water; bring it to quick boil again before blanching the leaves. Blanching the leaves: Add 1 Tbsp of cooking oil to the boiling water and then add the leaves. Blanch the leaves for about 40 seconds, no more than a minute because the cooking process still going even after removed from pot. Remove and plate these with the cooked stems. Drizzle oyster sauce over gai lan and enjoy!
Tips:
- Choose the freshest Chinese broccoli: Look for broccoli with deep green leaves and firm, tightly closed florets. Avoid broccoli with yellowing or wilted leaves.
- Don't overcook the broccoli: Chinese broccoli is best when it is cooked quickly and still has a slight crunch. Overcooking will make it mushy.
- Use a good quality oyster sauce: The oyster sauce is the key ingredient in this dish, so it's important to use a good quality one. Look for a sauce that is thick, flavorful, and has a deep brown color.
- Add your favorite protein: This dish is a great way to use up leftover protein. Chicken, shrimp, or tofu are all good options.
- Serve with rice or noodles: This dish is traditionally served with rice or noodles. It can also be served as an appetizer or side dish.
Conclusion:
Chinese broccoli with oyster sauce is a quick and easy dish to make that is packed with flavor. It's a great way to get your daily dose of vegetables, and it's also a delicious and satisfying meal. So next time you're looking for a healthy and flavorful dish to try, give Chinese broccoli with oyster sauce a try. You won't be disappointed.
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