June 12th, 2012 by alice
Tags: Bean, Curd, Gai, Lan, Soup, Spicy | 
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INGREDIENTS
- 62ounces clearvegetable broth or chicken broth(I used chicken broth in mine)
- 2teaspoons fresh gratedginger
- 1/2teaspoondark sesame oil
- 1teaspoonlow sodium soy sauce (optional)
- 10ounces very thinly sliced freshgai lan, stems and florets(may substitute fresh broccoli)
- 1-3small fresh hotred chilies, sliced
- 1 (12 ounce)packagelow-fat extra-firm silken tofu, drained and cut into large cubes
- 2scallions, sliced fine
- 1-2tablespoon choppedcilantro
DIRECTIONS
- Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
- Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
- Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
- Cook 2-3 minutes on low heat or until soup is heated though.
- Garnish with chopped cilantro and serve hot.
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February 11th, 2012 by alice
Tags: Beef, Broccoli, Chinese, Gai, Lan | Print This Post
INGREDIENTS
- 1-2lblean steak, sliced thinly into one inch long pieces.(i usually get the presliced “stir fry” steak at my grocery)
- 1bunchgai lan(about 2-3lbs, can be found in farmers market or ethnic grocer. Its a large leafy vegetable that tast)
- 6teaspoonsfish sauce
- 6teaspoonssesame oil
- 6teaspoonssoy sauce
- 4-6fresh garlic cloves, chopped finely(must be fresh, not jarred)
DIRECTIONS
- Combine sauces and oil and marinate beef in them for about 30 minutes.
- It should cover all of the beef.
- If not add more in even amounts.
- Meanwhile wash gai lan well and cut into three to four inch pieces.
- (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.
- (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
- When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
- Be careful– this will sizzle a lot.
- When garlic is browned dump in the beef with marinade and sauté until done.
- Serve over steamed rice, and Chinese broccoli.
- Use remaining sauce with rice and veggie.
- 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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December 27th, 2011 by alice
Tags: Blanched, Broccoli, Chinese, Gai, Lan, Oyster, Sauce | Print This Post
INGREDIENTS
- 2tablespoonsoyster sauce
- 1/2teaspooncornstarch
- 2tablespoonschicken stock
- 1tablespoonrice wineor dry sherry
- 1/2teaspoonsugar
- 1teaspoonsoy sauce
- 1/2teaspoonsesame oil
- 1teaspoon finely shreddedginger
- 1garlic clove, minced finely
- 1-1 1/2lbgai lan(chinese broccoli)
- 1teaspoonsoy sauce
- 1tablespoonolive oil
DIRECTIONS
- Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
- Bring to a boil and cook until sauce thickens.
- Set aside.
- Wash the gai lan in cold water.
- Trim off and discard the tough bottoms.
- Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
- Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
- Add the greens, bring back to a second boil with lid on.
- Turn off the heat and let greens steam for a minute or two.
- When the green stalks brighten, test one for doneness.
- It should be tender and crisp.
- Drain immediately and shake off excess water.
- Transfer to a platter, pour dressing over, and serve immediately.
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October 30th, 2008 by alice
Tags: Chich, Lan, Liang, Pan | Print This Post
INGREDIENTS
- 2cupsbroccoli stems
- 1quartwater
- 1/2teaspoonbaking soda, see note
-
Dressing
- 1/2teaspoonsalt
- 1/2teaspoonsugar
- 1tablespoonBraggs liquid aminosor light soy sauce
- 1tablespoondark sesame oil, see note
DIRECTIONS
- 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.
- 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.
- 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.
- 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
- Serve cold.
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