Braised Gai Lan (Chinese Broccoli)

by chef@home (follow)
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This vegetarian dish makes a great light lunch or to serve as a sides together with a meat dish and steamed rice.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 4 servings

1 bunch gai lan (chinese broccoli)
20ml peanut oil
2 shallots, peeled
1 tbsp caster sugar
2 garlic cloves, thinly sliced
1cm piece ginger, julienned
5 whole black peppercorns
2 star anise
1 cinnamon sticks
20ml shaoxing rice wine
20ml light soy sauce
250ml vegetable stock
salt and black pepper

Heat the peanut oil in a large saucepan over medium-high heat.
Add the shallots and cook, stirring occasionally, for 5 minutes or until they start to soften.
Sprinkle over the sugar and cook, stirring occasionally, for another 2 minutes or until the sugar starts to caramelise and the shallots start to brown.

Add the garlic, ginger, peppercorns, star anise and cinnamon sticks. Cook, stirring frequently, for 3 minutes.

Add the shaoxing, soy sauce and stock, and bring to the boil. Reduce the heat to low-medium and simmer gently.

Add in the gai lan and simmer for 7-8 minutes or until gai lan are cooked but still crunchy. Season with salt and black pepper. Serve.

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