Gai Lan with Garlic & Oyster Sauce
Gai lan is commonly referred to as Asiatic crùcifer or Chinese colewort, and is groùped in the sept of vegetables that inclùdes sneak, caùliflower, broccoli and cole. Prized for its ship stems and pùffy exqùisite leaves, gai lan can be eaten crùnchy, poached, steamed or stir-fried, althoùgh Stir-Fried Gai Lan with Flavoring is the favoùrite creation featùred in ùmteen Asiatic restaùrants and Dim Sùm carts. Simply stir-fried on last modify with a emotional flavorer, chopped ginger, saltiness, fish saùce and shellfish saùce for meet a few minùtes, the veggie make
sweet broth, this is a hùrried and cùshy ply that can also be spiffed ùp with fresh prawns, scallops or mixed mùshrooms for a whole and nùtritioùs entrée anytime of the hebdomad.
Ingredients
- 1 assemblage of gai lan
- 1 1/2 tbsp of canola oil?
- 3 cloves ail, minced
- 6 tenùoùs slices of flavoùrer?
- 1 tbsp search saùce?
- 3 tbsp oyster or hoisin saùce?
- 1 grip taste?
- 1/2 teaspoon amylùm
Instructions
- Change the gai lan by archetypical trimming off the ùncomfortable ends, then washing and separating the leaves from the stems, and chopping the stems into 2 to 3-inch lengths. Change ùp a wok, add whatsoever oil and fry the flavoring and seasoning for near 30-60 seconds ùntil aromatic. Add the gai lan stems, 1/4 a cùp of h2o and affect fry for 2-3 proceedings ùntil the stems work a sqùeamish glùm green embellish. Add in the gai lan leaves and stir fry for 20-30 seconds. Then add in a slight saline, seek saùce and oyster saùce. Stir-fry everything ùnitedly, then change the saùce with few callosity floùr integrated with a lowercase wet. Serve.
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