Chinese broccoli (also known as gai lan) is a popular vegetable in many Asian kitchens. It looks a little like kale, but has thick stems and dark green leaves.
You can find gai lan at most Asian markets, but you may need to ask for it. It is a good choice for this recipe because it looks beautiful and delicious when served.
Ingredients
Chinese broccoli recipe soy sauce is a simple yet delicious vegetable dish. It consists of just 5 ingredients and takes only a few minutes to prepare. This recipe is perfect for those days when you don’t have much time to cook but still want to make healthy and tasty food.
This recipe is also vegan, gluten-free, and dairy-free. It can be served with rice, noodles, or even as a salad. It’s a perfect side dish for any meal!
The main ingredients in this chinese broccoli recipe soy sauce are soy sauce, vinegar, sugar, water, and brown sugar. It is also seasoned with garlic and chili flakes. It is a great dish to serve when you have guests over.
To prepare this recipe, you need to start by washing the Chinese broccoli. This is a very important step as it helps the broccoli retain its vibrant green color.
You can wash the broccoli in a sink or a bowl of water and rinse it thoroughly. Alternatively, you can soak it in hot water for a few minutes to loosen any dirt that might be clinging to the surface.
After washing the broccoli, you need to cut off any hard ends and peel off the skin. You can then add the Chinese broccoli to a pot or wok of salted boiling water and press down to fully immerse it.
When it reaches the boiling point, you need to remove the broccoli from the water and place it in a strainer or plate to drain away all the excess water. Once drained, the broccoli should be crisp and tender.
The boiled Chinese broccoli should be cooled down to room temperature before serving. This step is important to prevent it from cooking too quickly and compromising its bright green color.
To get the best results, you need to make sure that you use good quality Chinese broccoli. You can find this vegetable in your local Asian market or supermarket. It should have no bruises or mushy spots, and the colors should be deep emerald green in color.
Preparation
Gai Lan (also known as Chinese Broccoli) is a common leafy vegetable that is enjoyed throughout China and Southeast Asia. It is very popular because it is both delicious and inexpensive to buy in the grocery store.
The best way to prepare this dish is to eat it as soon as possible after you purchase it, so the color and nutrients will be preserved. You can do this by using a technique called blanching.
To start the blanching process, bring a pot of water to a boil and add some salt. This will help to flavor the water. Also, include some baking soda to help prevent the vegetables from turning brown.
When the water has boiled, place the Chinese broccoli in the pot and let it cook for three minutes or until it is tender. If the stalks are big, you may need to add more water.
Afterward, remove the broccoli from the hot water and set it in a strainer. Make sure to rinse it in cold water before eating.
In the meantime, you can prepare the sauce. The oyster sauce is what gives the dish its signature flavor. It has a slightly bitter taste, so you will need to mix it with a small amount of sugar. You can also substitute vegan oyster sauce if you are trying to be healthy and reduce your intake of animal products.
Once the sauce has been prepared, you can combine it with the steamed gai lan and heat it on medium high heat until everything is well combined. You will need to stir it often to avoid it from burning.
If you like a thicker sauce, add some cornstarch dissolved in some water. You can then simmer the mixture until it thickens.
Once the dish is ready, serve it with some rice and a side of other vegetables for a complete meal. You can add sesame seeds or peanuts to the dish for additional texture. If you’re looking for more of a kick, try adding some chilis. You can even drizzle a bit of honey or maple syrup over the dish.
Cooking
Cooking is the process of producing safe and edible food through preparation and combining ingredients, usually with the application of heat. Without this process, many foods would be considered inedible or unfit for human consumption.
There are a few different types of cooking, including boiling, braising, roasting, and stewing. Each of these methods produces a specific characteristic of the food, such as flavor, texture, and consistency.
Braising is a great way to create tender, flavorful meats and vegetables. It relies on steam to create a moist environment that tenderizes the foods. This method can also be used to create a sauce for dishes that require thickening, such as teriyaki chicken.
Stir-frying is a quick and easy method for creating delicious dishes. The key to this method is to make sure that you have the right temperature for each ingredient.
To achieve the best results, it is important to blanch the vegetables before stir-frying them. This helps reduce their bitter taste and preserves the vegetable’s crispness and bright green color.
Start by preparing the vegetables: Wash and dry them thoroughly. The stems and leaves should both be washed separately. To prevent the stems from getting too tough, trim them to about 1 cm (about 0.4 inch) long before using.
Then, cut the leaves into bite-sized florets and separate them from the stems. The stems can be sliced diagonally to a 1/2″ thickness, but you’ll have to saute them for a longer time than the leafy parts.
Once you’ve got your florets, heat up some oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, and saute until they are soft but not brown. Season with salt, and add the Chinese broccoli stems.
When the florets are tender, add the sauce. Stir to coat and heat through, adding a little more sauce if needed. You’ll know the sauce is done when it begins to coat the back of a spoon.
If you’re trying to avoid using soy sauce, you can substitute coconut aminos for a similar flavor, or use a vegetable stock instead of water. Either way, you’ll still have a delicious meal that’s low in calories and fat.
Serving
Chinese broccoli, or Jie Lan (Gai Lan), is a leafy green vegetable that is part of the same family as regular broccoli but with smaller flowering heads and a slightly more bitter flavor. Its leaves can be a bit tougher, but it’s also more nutritious than broccoli.
It’s easy to cook, too, and makes a quick and healthy side dish that pairs well with many types of meals. Just make sure that you wash it properly to avoid any clinging dirt.
Rinse the broccoli thoroughly and remove any damaged or yellow leaves; discard stem ends. Cut the stalks into 2- to 3-inch lengths.
Blanch the broccoli by bringing water to a boil in a large wok or skillet. Place the broccoli stalks in the water and cover, s steaming for about 3 minutes or until tender-crisp. Drain well, and set aside to cool.
Then, stir-fry the broccoli with the oil and soy sauce in a large wok or skillet until the stalks are tender-crisp. Repeat the process as needed until all the stalks are tender-crisp. If the stems seem dry, add a splash of water to re-hydrate them.
Serve hot or cold with rice, noodles, or other Asian dishes. Drizzle the sauce over the cooked broccoli and garnish with sesame seeds, if desired.
This dish is great for a quick weeknight meal and is perfect to pair with all kinds of protein, like chicken, beef, or shrimp. The garlic, ginger, and soy sauce in this recipe add a lot of delicious flavor to the broccoli.
To get a crisp and tender texture, it is important to stir-fry the Chinese broccoli before adding the sauce. This will help to create a wok hei effect, which is a searing, heat-from-the-top effect that’s similar to sauteing.
When stir-frying the Chinese broccoli, be sure to coat it in the oil and soy sauce. This will ensure that all the broccoli pieces are coated in a light coating of the flavorful liquid and prevent them from burning during cooking.
The resulting dish is a delicious and healthy dish that you will love to make again and again!