Wednesday, September 26, 2012

Stir Fried Gai Lan with Garlic & Oyster Sauce

Gai lan is commonly referred to as Chinese broccoli or Chinese kale, and is classified in the family of vegetables that includes cabbage, cauliflower, broccoli and kale. Prized for its tender stems and large delicate leaves, gai lan can be eaten fresh, boiled, steamed or stir-fried, although Stir-Fried Gai Lan with Garlic is the popular classic featured in many Chinese restaurants and Dim Sum carts. Simply stir-fried on high heat with a little garlic, chopped ginger, salt, fish sauce and oyster sauce for just a few minutes, the greens cook very quickly, with a slurry of cornstarch and water added at the end to thicken the sauce. Crunchy and flavourful with a delicate scented fragrant broth,
 this is a quick and easy dish that can also be spiffed up with fresh prawns, scallops or mixed mushrooms for a healthy and nutritious entrée anytime of the week.

Stir Fried Gai Lan (Chinese Broccoli) with Garlic & Oyster Sauce
Serves 4 as a side dish

1 bunch of gai lan
1 1/2 tbsp of canola oil

3 cloves garlic, minced
6 thin slices of ginger

1 tbsp fish sauce

3 tbsp oyster or hoisin sauce

1 pinch salt

1/2 teaspoon cornflour

Prepare the gai lan by first trimming off the tough ends, then washing and separating the leaves from the stems, and chopping the stems into 2 to 3-inch lengths. Heat up a wok, add some oil and fry the garlic and ginger for about 30-60 seconds until fragrant. Add the gai lan stems, 1/4 a cup of water and stir fry for 2-3 minutes until the stems turn a nice dark green colour. Add in the gai lan leaves and stir fry for 20-30 seconds. Then add in a little salt, fish sauce and oyster sauce. Stir-fry everything together, then thicken the sauce with some corn flour mixed with a little water. 
Serve immediately.