Stir-Fried Gai Lan with Savory Oyster Sauce
This Stir-Fried Gai Lan with Savory Oyster Sauce is a vibrant and wholesome dish that brings a taste of Chinese cuisine to your table. Gai lan, also known as Chinese broccoli, features tender stalks and delicate yellow flowers that not only add color but also nutritional value. This dish is simple yet elegant, making it perfect for weeknight dinners or as a delightful side dish during special occasions. With a quick cooking time and rich flavor from oyster sauce and garlic, this dish will be a hit among family and friends. Enjoy this nutritious vegetable dish that pairs perfectly with steamed rice or your favorite protein, and savor the authentic taste of casual Chinese dining right in your home!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
gai lan
1 lb (washed and trimmed)
vegetable oil
1.5 tablespoons (for stir-frying)
garlic cloves
3 (peeled and smashed)
chicken stock
1/4 cup (for steaming)
sake (or sherry) or Chinese rice wine
1 tablespoon (for flavoring)
sugar
1/2 teaspoon (to balance flavors)
oyster sauce
3 tablespoons (for enhancement)
fresh ginger
3/4 inch (sliced into 1/4 inch coins and smashed)
sesame oil
1 teaspoon (for finishing)
Instructions
1
Start by rinsing the gai lan thoroughly under cold water to remove any dirt. Trim about 1/2 inch from the ends of the stalks and discard the ends to ensure freshness.
2
In a small bowl, combine the chicken stock, sake (or sherry), and sugar. Stir well and set aside for later use.
3
Heat 1 1/2 tablespoons of vegetable oil in a large wok or skillet over medium heat. Add the smashed garlic cloves and sauté for about 1 to 2 minutes, until they are lightly golden; be cautious not to burn them.
4
Increase the heat to high and add the smashed ginger coins. Sauté for 15 to 20 seconds, allowing their aroma to release, then add the gai lan stalks to the pan.
5
Use a large spatula to stir-fry the gai lan, ensuring that it is well coated in the hot oil. Continue to cook for about 1 minute, using the spatula to 'bathe' the stalks in the oil.
6
Next, pour in the prepared chicken stock mixture and quickly cover the wok or skillet with a tight-fitting lid to trap the steam.
7
Reduce the heat to medium and let the gai lan steam for 3 to 4 minutes. The stalks should become tender and easily pierced with a fork.
8
Once done, transfer the gai lan to a serving plate, leaving any remaining liquid in the pan. Add the oyster sauce and sesame oil to the pan, cooking for an additional minute over medium-high heat.
9
Finally, drizzle the savory sauce over the cooked gai lan, and serve immediately while hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gai Lan?
Gai lan is also known as Chinese broccoli, characterized by tender stalks and delicate yellow flowers.
How do I prepare the gai lan for this recipe?
Rinse it thoroughly under cold water and trim about 1/2 inch from the ends of the stalks to ensure freshness.
What are the primary ingredients for the savory sauce?
The sauce features chicken stock, sake (or sherry), sugar, oyster sauce, and sesame oil.
How much gai lan do I need?
The recipe calls for 1 lb of washed and trimmed gai lan.
Can I use a substitute for sake?
Yes, you can use sherry or Chinese rice wine as a substitute for sake.
How many garlic cloves are used?
You will need 3 garlic cloves, which should be peeled and smashed.
How is the ginger prepared for this dish?
Use 3/4 inch of fresh ginger, sliced into 1/4 inch coins and then smashed.
What type of oil is best for stir-frying this recipe?
Vegetable oil is recommended for its high smoke point and neutral flavor.
Why is sugar included in the recipe?
A small amount (1/2 teaspoon) of sugar is used to balance the savory and salty flavors.
How long should I sauté the garlic?
Sauté the garlic for about 1 to 2 minutes over medium heat until lightly golden.
At what heat should I cook the ginger and gai lan stalks?
Increase the heat to high when adding the ginger and the gai lan stalks to the pan.
How long do the gai lan stalks need to steam?
The stalks should steam for 3 to 4 minutes under a tight-fitting lid until tender.
How can I tell if the gai lan is cooked perfectly?
The stalks should be easily pierced with a fork but still retain their vibrant color.
When should I add the oyster sauce?
Add the oyster sauce to the pan liquid after transferring the cooked gai lan to a serving plate.
What is the role of sesame oil in this dish?
Sesame oil is added at the final stage of sauce preparation to provide a nutty aroma and finish.
Is it necessary to cover the wok while cooking?
Yes, covering the wok traps the steam needed to soften the thick stalks of the gai lan.
Can this dish be served as a main course?
It is perfect as a side dish or can be served as a light main course with steamed rice.
Is this recipe suitable for quick weeknight dinners?
Yes, with its quick cooking time and simple steps, it is ideal for busy weeknights.
How many ingredients are in this recipe?
There are 9 ingredients total including seasonings and oils.
What should I do if the garlic starts to burn?
Be cautious; if it browns too quickly, lower the heat or add the next ingredients immediately.
What is the first step in the cooking process?
The first step is rinsing the gai lan and trimming the stalks.
How do I incorporate the chicken stock?
Mix it with the sake and sugar in a small bowl before adding it to the wok for steaming.
Should I sauté the ginger before the gai lan?
Yes, sauté the ginger for 15 to 20 seconds to release its aroma before adding the vegetables.
Can I use water instead of chicken stock?
While chicken stock adds more depth, water can be used for a lighter or vegetarian-friendly version.
What is the best way to serve this dish?
Serve it immediately while hot, drizzled with the prepared savory sauce.
Does this recipe include any animal products?
It uses oyster sauce and chicken stock, but these can be swapped for vegetarian alternatives.
Is Gai Lan the same as regular broccoli?
No, it has long, thick stalks and small flower heads, differing significantly from Western broccoli florets.
What equipment is recommended?
A large wok or a skillet with a tight-fitting lid is recommended for the best results.
How much vegetable oil is required?
The recipe uses 1.5 tablespoons of vegetable oil for the stir-fry.
What category of cuisine does this recipe fall into?
This recipe is an authentic part of Chinese cuisine, specifically often found in casual or dim sum dining.