Gai Lan with Oyster Sauce and Sizzled Garlic
By Joe
Source: Serious Eats — Shao Z., Chinese Broccoli With Oyster Sauce and Fried Garlic.
A chinese broccoli with oyster sauce and fried garlic recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Move garlic in order in order to the bowl of one food processor or mini food processor. Blitz in short bursts till garlic is very finely chopped yet not a paste, around 12 short pulses, scraping down sides as necessary. Add salt and toss to (1/4 teaspoon) mix. Set a fine sieve over a heat-proof bowl. Heat of oil in a (1/4 cup) little saucepan over a mid-sized flame till shimmering. Add garlic and cook, mixing the whole time. Garlic should maintain a very gentle bubble. Reduce heat if bubbling vigorously. Cook, mixing the whole time, till garlic is pale amber brown, 6 to 8 minutes, next promptly strain (do not overcook, as this garlic will keep to darken as it rests). Move garlic in order to a paper towel-lined plate in order to cool. Reserve fried garlic plus oil separately. Mix 1 teaspoon of set-aside garlic oil, sesame oil, plus the oyster sauce in a little bowl. Mix well till everything is uniformly mixed, next add 1 tablespoon hot water. Mix and keep to one side. Reserve leftover garlic oil for another use. Bring a big pot of water to boil. Tip in the Chinese broccoli and blanch till only just tender, 4 to 5 minutes. Tip off the liquid really well upon paper towels or in a salad spinner plus put on a serving platter. Drizzle the blended oyster sauce on top plus scatter with the fried garlic. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 45 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 140 kcal |
| Protein | 1.2 g |
| Carbohydrate | 2.2 g |
| of which sugars | 0.8 g |
| of which free sugars | 0 g |
| Fat | 14.7 g |
| of which saturates | 1.2 g |
| Fibre | 0.7 g |
| Salt | 0.37 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
