{"id":3139,"date":"2022-01-22T08:04:00","date_gmt":"2022-01-22T13:04:00","guid":{"rendered":"http:\/\/104.236.198.25\/?p=3139"},"modified":"2024-12-24T15:48:00","modified_gmt":"2024-12-24T20:48:00","slug":"chinese-broccoli-with-oyster-sauce","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/chinese-broccoli-with-oyster-sauce\/","title":{"rendered":"Chinese Broccoli with Oyster Sauce (\u869d\u6cb9\u82a5\u84dd, Gai Lan)"},"content":{"rendered":"\n

The Chinese broccoli is blanched until tender yet crisp, then drizzled with an aromatic oyster sauce that\u2019s sweet and savory. Plenty of fresh ginger and garlic makes the dish so fragrant. A classic dim sum side dish that is almost a must when dining at a restaurant, you can serve it for everyday dinners because it\u2019s so easy to prepare. {Gluten-Free Adaptable, Vegan \/ Vegetarian Adaptable}<\/p>\n\n\n\n

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Chinese broccoli with oyster sauce, or Gai Lan with oyster sauce, is a well known Cantonese dim sum dish. The broccoli is tender yet crisp, served with a savory, sweet sauce that is full of aroma. It\u2019s such a simple dish that only contains 5 ingredients and takes a few minutes to prepare, yet it has an amazing texture and a vibrant flavor.<\/p>\n\n\n\n

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Fresh ingredients matters<\/h2>\n\n\n\n

My favorite types of Chinese vegetable dishes are some of the simplest. For example, cucumber salad<\/a>, choy sum with soy garlic sauce<\/a>, stir fried pea shoots, <\/a>or cabbage stir fry<\/a>. All of them require just a few ingredients, yet the result is fragrant and sometimes bold, with amazing texture. <\/p>\n\n\n\n

I like to compare Chinese cooking philosophy to that of Italian cuisine. Imagine a dish like spaghetti with olive oil and garlic. By using high quality extra virgin olive oil as the foundation, with fresh garlic and black pepper to boost flavor, the finished dish will turn out great, without a doubt.<\/p>\n\n\n\n

The logic of Chinese cuisine is the same. To cook the best Chinese broccoli with oyster sauce, you will need some high quality peanut oil, fresh ginger and garlic to add fragrance, and a good oyster sauce.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

What oyster sauce to choose<\/h3>\n\n\n\n

Over the years I’ve been using Lee Kum Kee Premium Oyster Sauce<\/a>. After all, they are the company that invented oyster sauce. <\/p>\n\n\n\n

But last year when I met Grace Young<\/a>, the stir fry guru who has written several award-winning cookbooks, she told me about Megachef Oyster Sauce<\/a>. I tried it out and was hooked immediately. Though it is not a brand that every Asian grocery store carries. If you cannot find it, the Lee Kum Kee one will do the job.<\/p>\n\n\n\t\t

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Important:<\/h2>\r\n\r\n\n

always store oyster sauce in the refrigerator. Once opened, it loses fragrance over time and the flavor will turn flat.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\r\n \n\n\n

How to make this dish vegetarian \/ vegan<\/h3>\n\n\n\n

Lee Kum Kee also produces a mushroom sauce<\/a> that mimics the flavor and texture of oyster sauce. Whenever I cook this dish for my vegetarian friends, I swap the oyster sauce with the mushroom sauce. The result is just as good. <\/p>\n\n\n\n

How to prepare Chinese broccoli<\/h2>\n\n\n\n

To make the best Chinese broccoli with oyster sauce, the key is to prepare the vegetable correctly so it has the best texture.<\/p>\n\n\n\n

To prepare the Chinese broccoli:<\/p>\n\n\n\n

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  1. Cut off the larger outer leaves, leaving the thick stem with smaller leaves attached at the top.\u00a0<\/li>\n\n\n\n
  2. Use one hand to hold the stem on a cutting board, and use a knife to peel the thick skin from the stem. It is important to use a knife instead of a peeler, because you want to remove the fibrous and chewy part and expose the very tender stem. A peeler won\u2019t go deep enough.<\/li>\n\n\n\n
  3. For the extra thick stems, you can cut a slit in the middle, so the stem will cook as evenly as the leaves.<\/li>\n<\/ol>\n\n\n\n
    \"How<\/figure>\n\n\n\n
    \"Gai<\/figure>\n\n\n\n

    How to cook Chinese broccoli with oyster sauce<\/h2>\n\n\n\n

    Cooking Chinese broccoli with oyster sauce couldn\u2019t be easier.<\/p>\n\n\n\n

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    1. Blanch the Chinese broccoli until the stem just turns tender. Rinse with cold tap water to stop the cooking. Dry and plate the Chinese broccoli with minimal overlap.<\/li>\n\n\n\n
    2. Fry the ginger and garlic with oil to release the fragrance.<\/li>\n\n\n\n
    3. Add the oyster sauce.<\/li>\n\n\n\n
    4. Pour the oyster sauce mixture over the blanched Chinese broccoli.\u00a0<\/li>\n<\/ol>\n\n\n\n

      That\u2019s it! <\/p>\n\n\n\t\t

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      TIP:<\/h2>\r\n\r\n\n

      to keep the leaves extra vibrant, you can add a pinch of salt and a drizzle of oil into the blanching liquid.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\r\n \n\n\n

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      \"Chinese<\/figure>\n\n\n\n

      Afterthought<\/h2>\n\n\n\n

      In addition to Chinese broccoli, you could also use the sauce on many other types of vegetables such as broccoli, broccolini, bok choy, and asparagus. Although my favorite vegetable for this dish is definitely Chinese broccoli. Because the leaves have a richer taste, and the stem has a crispy yet buttery texture once cooked properly. Next time you\u2019re shopping at the Asian market, definitely grab a batch and try this recipe out. You\u2019ll see the magic of a simple yet powerful dish that lets the vegetable shine. <\/p>\n\n\n

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      Chinese Cooking Made Easy<\/h2>

      Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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