Tuesday, December 6, 2016

Stir Fried Gai Lan with Garlic & Oyster Sauce

Commonly referred to as Chinese broccoli or Chinese kale, Gai Lan 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.

Stir Fried Gai Lan with Garlic & Oyster Sauce

Serves 4 

1 bunch of Gai Lan

1 1/2 tbsp of vegetable oil

3 cloves garlic, minced
6 thin slices of ginger

1 tbsp fish sauce

3 tbsp oyster sauce

1 pinch salt

1/2 tsp 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 with a garnish of sesame seeds and hot red peppers for colour.

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