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Chinese Cuisine: Cantonese Style

Chinese Broccoli with Oyster Sauce (蠔油芥蘭, háoyóu gàilán)

Page 86

Cuisine: Chinese | Course Type: Sides

(1 review)
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Tags: chinese chinese vegetables chinese cooking

Recipe Reviews

6th March 2010

friederike from Berlin,

Very delicious, very healthy, and ready in 5 minutes! Just remember to dip the vegetables in hot water, don’t let them cook, really…

Edited 22 September 2012:
Hmm, I could have sworn I already added some comment yesterday. In any case: We made the gai lan again yesterday and today. While it's definitely not as salty as this version, it was still slightly too salty. Today, I used water instead of stock and didn't add salt - I think next time I would still further reduce the salt content by using only 1-1 1/2 tbsp oyster sauce.

I wasn't sure how long I needed to parboil the gai lan - yesterday I did one minute, today I did a little more than three (starting the moment I placed them in the water), and it still could have cooked a little longer. I'd say 4-5 minutes, depending on how thick the stalks are.

Served with Braised Fish Hunan-Szechwan Style, absolutely a keeper!

(edited 22nd September 2012) (0) comment (1) useful  

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