Stir-fried Gai-lan (Chinese broccoli) and Tofu Skin with Oyster Sauce
Gai-lan, in Cantonese, also called Jie-lan, in Mandarin Chinese, and widely known as Chinese broccoli, is a green vegetable with thick blue-green leaves and thick stems. It’s one of Cantonese’s most favourable vegetables, almost as important as Choy-sum. To pan-fry them with ginger or oyster sauce is the simplest way.
In this easy recipe, I would add dry tofu skin in, a more Teochew style. Both Gai-lan and tofu skin are very common Chinese foods and can be easily obtained in most of the Chinese grocery stores.
Dry tofu skin, stick from, 1;
Garlic, 2 cloves;
Oyster sauce, 1tbsp;
Salt, half tsp;
Cornstarch, half tsp.
How to do –
1. Gai-lan washed and for this dish, I would like to remove most of the big leaves and keep the stems and the leaves on top. But save them to fry with ginger. Tofu skin soaked in water till soft;
2. Cut the stems into matchstick and tofu skin also cut into similar size;
3. Heat 2tbsp of oil in hot pan, and fry some sliced garlic till fragrant. Put in the tofu skin and fry for a few second, then put in Gai-lan, stir-fry and mix well, lid on and let them cook for 1 or 2 minutes in high heat. Well this is a home-cooking method. Gai-lan stem is very tough and need some steaming to cook through. But usually those professional chefs would just fry in high heat. Anyway, professional stove is completely different with home stove. If you like your vegetable very crispy, don’t cover the lid, just fry in high heat for several minutes till colour changed;
4. Seasoned with a nip of salt and 1 or 2tbsp of oyster sauce. It’s good to serve right away but for a better taste, half tsp of cornstarch and 5tbsp of water, mix well, pour in, flip well or stir-fry in high heat.