Chinese broccoli - How to cook in 3 simple steps
Blanch or stir-fry Chinese broccoli (芥兰，Gai Lan) drizzled with oyster sauce is served in high-end restaurants as well as an easy home cooked dish.
Chinese broccoli is a leafy vegetable with broad flat leaves and fat stems. It looks different from the regular broccoli and has a bitter note. It belongs to the same family of the regular broccoli but with no florets, and the stalk has a crunchy texture resembles asparagus. The leaves are thick and chewy, which will soak up all the flavors of the sauce.
There are varieties of species, which are all suitable to be used in this recipe. I like the Hong Kong Chinese broccoli, which looks great when served. In fact, most of the restaurants in Malaysia use this species for their Hong Kong Gai Lan dish. Baby Chinese broccoli is more tender and tastes great, but it may not look so gorgeous on the dining table. The choice is entirely up to you.
If you can’t find Chinese broccoli, substitute it with broccolini, which is the crossbreed of Chinese and regular broccoli.
This video explains how to cook Chinese broccoli by following a few simple steps. If you do it correctly, you should be able to produce the vegetable that is crispy, drizzle with the sauce that flavored with whole garlic and sliced ginger in less than fifteen minutes.
Full recipe and notes at :
tasteasianfood.com/chinese-br...
Errata:
There is an error at 3.51 minutes.
The narration 'turn up the heat and dissolve the sugar' is irrelevant. Please ignore. Sugar has been added and dissolved in the earlier part of cooking.
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