Gai Lan Chinese broccoli: have you ever tried them? Quick, easy and delicious! If you follow my posts, you know, I love Asian food so much! This recipe requires just 20 minutes, and it is perfect aside other Chinese delicacies, like the Kung Pao, or the pork belly Shanghai style, or just served with steamed rice!
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- 2 Lb (900 g) Gai Lan (Chinese broccoli)
- 4 tbsp peanuts oil
- 2/3 cup (100 g) dried cashew
- 2 tsp Sichuan pepper
- 1 star anise
- 2 tbsp ginger root, grated
- 1 tsp red hot chili flakes
- 1 tbsp Oyster sauce
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
STIR-FRY CASHEW
Pour the peanuts oil into a wok or a non-stick saucepan, then place over medium heat. When the oil is hot, but not smoky, stir-fry the dried cashew until golden, then raise and dry them with paper towels. Filter and save the oil for the next steps. Alternatively, use pre-roasted cashew.
GAI LAN CHINESE BROCCOLI INTO THE WOK
Rinse the Gail Lan Chinese broccoli and eliminate any trace of dirt. Now, reheat the oil into the wok and saute the peeled garlic along with chili flakes, and Sichuan peppers, and star anise, until pale golden. After that, add the Gai Lan and stir-fry 5 minutes over high heat.
SOY SAUCE AND GINGER ROOT
Now, pour the soy sauces, and the Oyster sauce, and grated ginger root, then stir-fry 5 minutes more. Finally, add the fried cashew, cook 2 minutes more, and serve, done but still crunchy.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
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KUNG PAO CHICKEN RECIPE & HISTORY – all you need to know!
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- 2 Lb (900 g) Gai Lan (Chinese broccoli)
- 4 tbsp peanuts oil
- 2/3 cup (100 g) dried cashew
- 2 tsp Sichuan pepper
- 1 star anise
- 2 tbsp ginger root, grated
- 1 tsp red hot chili flakes
- 1 tbsp Oyster sauce
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- STIR-FRY CASHEW
Pour the peanuts oil into a wok or a non-stick saucepan, then place over medium heat. When the oil is hot, but not smoky, stir-fry the dried cashew until golden, then raise and dry them with paper towels. Filter and save the oil for the next steps. Alternatively, use pre-roasted cashew. - GAI LAN CHINESE BROCCOLI INTO THE WOK
Rinse the Gail Lan Chinese broccoli and eliminate any trace of dirt. Now, reheat the oil into the wok and saute the peeled garlic along with chili flakes, and Sichuan peppers, and star anise, until pale golden. After that, add the Gai Lan and stir-fry 5 minutes over high heat. - SOY SAUCE AND GINGER ROOT
Now, pour the soy sauces, and the Oyster sauce, and grated ginger root, then stir-fry 5 minutes more. Finally, add the fried cashew, cook 2 minutes more, and serve, done but still crunchy.
I would try this.
Cool, let me know 🙂