Blanched Gai Lan (Chinese Broccoli)白灼芥蘭
Blanched Gai Lan is a classic Cantonese side dish featuring crisp-tender Chinese broccoli, lightly blanched and drizzled with a savory soy sauce dressing, often topped with aromatic fried garlic. It's simple, healthy, and highlights the natural sweetness and slight bitterness of the vegetable.
01Ingredients
- 500g Gai Lan (Chinese Broccoli)
- 1.5 liters Water
- 1 teaspoon Salt
- 1 tablespoon Cooking Oil (for blanching)
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce (optional, for richer flavor)
- 1 teaspoon Sugar
- 2 tablespoons Water (for sauce)
- 2 cloves Garlic, minced
- 2 tablespoons Cooking Oil (for frying garlic)
Nutrition (per serving)142kcal
- Protein3.1g
- Carbs8.2g
- Fat10.8g
Fiber 2.1 gSodium 1089 mg
02Steps
- Wash Gai Lan thoroughly and trim off the tough ends of the stalks. If the stalks are very thick, you can peel the outer layer for tenderness.
- In a small bowl, combine Light Soy Sauce, Oyster Sauce (if using), Sugar, and Water (for sauce). Mix well and set aside.
- Bring Water (for blanching) to a rolling boil in a large pot. Add Salt and Cooking Oil (for blanching) to the boiling water.
- Add Gai Lan to the boiling water and blanch for about 1.5 to 2 minutes, or until tender-crisp and bright green. Do not overcook.
- Quickly remove the blanched Gai Lan from the pot and drain well. Arrange them neatly on a serving plate.
- Heat Cooking Oil (for frying garlic) in a small pan over medium heat. Add minced Garlic and fry until golden brown and fragrant. Be careful not to burn it.
- Pour the hot fried garlic and oil over the blanched Gai Lan. Then, drizzle the prepared sauce evenly over the Gai Lan.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.