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Spicy Gai Lan and Bean Curd Soup Recipe

June 12th, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 62ounces clearvegetable broth or chicken broth(I used chicken broth in mine)
  2. 2teaspoons fresh gratedginger
  3. 1/2teaspoondark sesame oil
  4. 1teaspoonlow sodium soy sauce (optional)
  5. 10ounces very thinly sliced freshgai lan, stems and florets(may substitute fresh broccoli)
  6. 1-3small fresh hotred chilies, sliced
  7. 1 (12 ounce)packagelow-fat extra-firm silken tofu, drained and cut into large cubes
  8. 2scallions, sliced fine
  9. 1-2tablespoon choppedcilantro

DIRECTIONS

  1. Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
  2. Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
  3. Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
  4. Cook 2-3 minutes on low heat or until soup is heated though.
  5. Garnish with chopped cilantro and serve hot.

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Gai Lan (Chinese Broccoli) and Beef Recipe

February 11th, 2012 by alice  Tags: , , , , | Print This Post Print This Post

Gai Lan (Chinese Broccoli) and Beef Recipe

INGREDIENTS

  1. 1-2lblean steak, sliced thinly into one inch long pieces.(i usually get the presliced “stir fry” steak at my grocery)
  2. 1bunchgai lan(about 2-3lbs, can be found in farmers market or ethnic grocer. Its a large leafy vegetable that tast)
  3. 6teaspoonsfish sauce
  4. 6teaspoonssesame oil
  5. 6teaspoonssoy sauce
  6. 4-6fresh garlic cloves, chopped finely(must be fresh, not jarred)

DIRECTIONS

  1. Combine sauces and oil and marinate beef in them for about 30 minutes.
  2. It should cover all of the beef.
  3. If not add more in even amounts.
  4. Meanwhile wash gai lan well and cut into three to four inch pieces.
  5. (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
  6. (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
  7. When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
  8. Be careful– this will sizzle a lot.
  9. When garlic is browned dump in the beef with marinade and sauté until done.
  10. Serve over steamed rice, and Chinese broccoli.
  11. Use remaining sauce with rice and veggie.
  12. NOTE:This might be too salty for some.I suggest using a lite soy sauce instead of regular to reduce the salt content some.

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Blanched Gai Lan With Oyster Sauce (Chinese Broccoli) Recipe

December 27th, 2011 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsoyster sauce
  2. 1/2teaspooncornstarch
  3. 2tablespoonschicken stock
  4. 1tablespoonrice wineor dry sherry
  5. 1/2teaspoonsugar
  6. 1teaspoonsoy sauce
  7. 1/2teaspoonsesame oil
  8. 1teaspoon finely shreddedginger
  9. 1garlic clove, minced finely
  10. 1-1 1/2lbgai lan(chinese broccoli)
  11. 1teaspoonsoy sauce
  12. 1tablespoonolive oil

DIRECTIONS

  1. Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
  2. Bring to a boil and cook until sauce thickens.
  3. Set aside.
  4. Wash the gai lan in cold water.
  5. Trim off and discard the tough bottoms.
  6. Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
  7. Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
  8. Add the greens, bring back to a second boil with lid on.
  9. Turn off the heat and let greens steam for a minute or two.
  10. When the green stalks brighten, test one for doneness.
  11. It should be tender and crisp.
  12. Drain immediately and shake off excess water.
  13. Transfer to a platter, pour dressing over, and serve immediately.

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Liang Pan Chich Lan Recipe

October 30th, 2008 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsbroccoli stems
  2. 1quartwater
  3. 1/2teaspoonbaking soda, see note
  4. Dressing

  5. 1/2teaspoonsalt
  6. 1/2teaspoonsugar
  7. 1tablespoonBraggs liquid aminosor light soy sauce
  8. 1tablespoondark sesame oil, see note

DIRECTIONS

  1. Note: The baking soda must be added to get the bright green color.Do NOT use light cooking sesame oil.You want the dark smoky kind.
  2. Peel tough outer layer from the stalks and rinse.Now cut off flowerets including 1 inch of the stem in the cut.Use the flowerets in another dish.
  3. Now the stems.Cut into 1 1/2 X 1/2 X 1/2 inch strips [or close] or 1/4 inch diagonal slices to make about 2 cups.
  4. In sauce pan boil the water then add stems and soda.Parboil for 1 minute.Drain and rinse in cold water.Dry with paper towels and set in mixing bowl.Add dressing ingredients.Mix well.Chill
  5. Serve cold.

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