Chinese Style Broccoli Recipe

Chinese Broccoli StirFry Garlic Sauce (glutenfree) I Heart Umami®

WEBSep 19, 2018 · Chinese Broccoli Stir-Fry Recipe with Garlic Sauce (炒芥籣, gluten-free) Prep Time: 10 mins. Cook Time: 10 mins. …

1. Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. Make another cut to separate stems from leafy parts. The stem parts should be roughly about 2 to 2-½ inch length. Slice the stems in diagonal shape. If desired, cut the leafy parts in half or leave them as a whole. Wash and rinse the stems and leafy parts separately. Set them aside to drain in separate bowls.
2. In a well heated large skillet (or wok), add 2 tbsp cooking fat. Statue the stems over medium-high heat until they turn bright green color (about 2 minutes). Season with ¼ tsp coarse salt. Add grated garlic and use a wooden spoon to break and coat the garlic over the vegetables.
3. Add leafy parts. Quickly toss and scoop the stems and garlic over the leaves. Cover with a lid. Lower the heat to medium. Cook for about 3 minutes until the leaves turn dark green color. Season with ¼ tsp coarse salt. Give a quick toss. Off heat, transfer to a large plate.
4. Season with toasted sesame oil and coconut aminos. Serve hot or cold.

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Chinese Broccoli with Oyster Sauce (Gai Lan) RecipeTin Eats

WEBFeb 6, 2020 · Combine water and corn flour in small saucepan, mix to dissolve. Then add remaining ingredients, turn stove onto medium …

1. Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
2. Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
3. Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.
4. Combine water and corn flour in small saucepan, mix to dissolve.

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Chinese Broccoli Stirfry (Gai Lan) The Woks of Life

WEBMay 11, 2021 · Remove the wok lid. Gripping the wok by the handle, use your spatula to drag the Chinese broccoli around the sides of the wok. …

1. First, prepare the Chinese broccoli. Wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then allow them to soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings.
2. Trim away any tough ends. Larger, thicker gai lan stems can get tough at the bottom of the stalk, so trim a ¼-inch off the ends, and use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus. Then slice on a diagonal into 2 to 2 ½ inch pieces.
3. If desired, mix the salt, sugar, white pepper, and msg (if using), so you can add them to the vegetables all at once. When you’re stir-frying, you want everything close at hand so you can focus on building wok hei.
4. Heat your wok over medium-high until it’s just smoking. Spread the oil around the perimeter of the wok. Add the ginger slices, and cook for 10-15 seconds, or until they’re fragrant and just starting to caramelize (this will happen very quickly if your heat is high enough).

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