Chinese broccoli or gai lan, call it what you might or choy sum, another wonderful Asian green, are often served as part of a yum chat/dim sum dish to share. If you ever find yourself at a good Chinese restaurant, ask for some. I digress…Gai Lan is part of the brassica family – think Brussels sprouts, cabbage, broccoli, kale and such. It is quick and easy to cook and now becoming more readily available in western grocery stores. For me & where I live in Indiana, USA, my best chance to find it is at one of the many Asian markets and international stores in Indianapolis. Similar in looks to choy sum, it has a slightly bitter (but delicious) flavor not unlike your common broccoli. It is loaded with nutrients. Serve it as a side instead of the usual greens or add it to stir-fries. It’s always best to give the thick stems a head-start in the wok, before adding the leafy tops.
Lovonis Lark
recipes + wellness
Chinese broccoli (gai lan) with oyster sauce & crispy garlic
Servings: 4
- bunch or bag gai lan (Chinese broccoli - available in grocery stores and Asian markets)
- 2 tablespoons peanut oil or other neutral oil
- 6 to 8 fat garlic cloves peeled & thinly sliced lengthways
- 1/4 cup oyster sauce also available in grocery stores and Asian markets
- 2 tablespoons hot water
- 1 teaspoon crushed red pepper chili flakes
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- Cut the gai lan in half crossways – this is so you can start to cook the stems first as they take the longest. Cut any really thick stems in halves lengthways.
- Heat the peanut oil in a small to medium sized frying pan over medium heat. Add the sliced garlic. Cook, turning the garlic, for 2 minutes or so until the garlic is golden brown. Now watch this as it can go from raw to burnt quite quickly. Remove the garlic to paper towel and set aside. Keep the oil and set that aside too.
- Add an inch or two of water to a large, deep wok or frying pan. Add a little salt to the water and bring to a boil over medium-high heat. Add the gai lan stems. Cover and cook for 1 to 2 minutes depending on their thickness.
- Add the leafy tops and stir to combine. Cook, covered 1 to 2 minutes, until leaves are tender and just wilted and the stalks are tender-crisp. Drain well and transfer to a serving platter.
- Combine remaining ingredients in a small bowl. Drizzle the warm peanut oil over the gai lan. Then the oyster sauce mixture. Sprinkle with crispy garlic. Serve immediately. Serves 4 to 6.