Gai Lan (Chinese Broccoli) with Oyster Sauce is a favourite dish to order, for most of the people who eats regularly in Fortitude Valley or Sunnybank. This dish is so simple to make at home. What is so addictive with this quick stir fried Gai Lan, is the delicious crunchiness of the vegetable itself and with the addition of Oyster Sauce, it creates a sweet/salty harmony together.
You can buy Gai Lan in any Asian groceries that have a fresh vegetable section when its in season. Look for firm, fresh looking thick stems with medium green leaves. Avoid Gai Lan with holes on the leaves as this indicate that it have some pest/caterpillars residing on it and it’s a pain to trim and clean. If buds/blossoms are present, it should be close or just opening. Don’t buy when its limp or have too dark green leaves, this is a bad sign that your Gai Lan is too mature and tough…. overall taste would be bitter.
GAI LAN (Chinese Broccoli) WITH OYSTER SAUCE
2x large bunches of Gai Lan (Chinese Broccoli)
2 cloves of garlic, peeled
2-3 tbspn oyster sauce
2 tbspn cooking oil
pinch of ground black pepper
*used U.S Measuring Cups & Spoons
~ Rinse your Gai Lan bunches in cold water and drain . Trim off mature/damaged leaves and tough ends of the stems. Cut the trimmed stems and leaves about 6cm in length. Separate the stems from the leaves. Crush you peeled garlic cloves with the flat side of your knife.
~ In a large wok or pan, heat your cooking oil on high. Once your oil is hot, reduce your heat to medium-high and place in you crushed garlic, cook this until golden brown. Add in your Gai Lan stems, be careful as it will splatter. Quickly toss the stems around the hot oil and when they turned bright green, add in your Gai Lan leaves.
~ Add in your oyster sauce and with your tongs or flat stirrer, toss around your vegetables until most of your Gai Lan leaves are wilted. Sprinkle your ground pepper and stir the dish for a final mix around and turn off your stovetop. Remove your pan from the stove and place a lid on top for that final steaming effect. Leave the covered pan/wok while you go and get a serving plate for it.
~ To plate, place your stems first and then on top arrange your leaves/blossoms. Scatter your garlic pieces on top and then pour the sauce over.
BEST WITH: Crispy Fried Fish, Chinese Roast Pork or any kind of Fried/Marinated Meat and Fresh Steamed Rice.
- You can remove your garlic once it becomes crispy golden brown and set it aside. Add this later when you’re assembling your cooked Gai Lan, pour the sauce then add this last on top for a crispy topping.