Sauté de brocoli chinois

Ingrédients

• 1 pound gai lan (rinsed and cleaned (also known as Chinese broccoli))
• 3 tablespoons oil ((any neutral oil such as canola, grapeseed, and avocado))
• 4 cloves garlic (sliced)
• 4 tablespoons water
• 1 tablespoon Shaoxing rice wine ((optional but highly recommended))
• 1/2 teaspoon salt
• 1/2 teaspoon chicken bouillon powder
• 1/4 teaspoon granulated sugar

Préparation

1. 1

   Prepare the gai lan:After the Chinese broccoli is rinsed and cleaned, shake off as much water as possible. Separate the leaves from each stem and keep them separated. Using a vegetable peeler or pairing knife, peel off the outer skin of the stem until the tender, pale green center is revealed. This is especially helpful for regular gai lan.*

2. 2

   For the Chinese broccoli stems, trim off the bottoms, then cut the stems at an angle, into bit size pieces. For the leaves, stack them together and cut them into 1 to 2 inch pieces. Keep the stems and leaves separated.

3. 3

   Cook the gai lan:In a wok or large pan over medium heat, add the oil. Once the oil is hot, add the sliced garlic and sauté until the garlic starts to brown.

4. 4

   Add the Chinese broccoli stems and stir fry briefly, about 15 to 30 seconds, then, add the leaves. Give everything a rough mix.

5. 5

   Drizzle in the water and cover with a lid. Allow the gai lan to steam for about 2 minutes, or until the leaves are wilted and the stems are just tender. You may need to stir the vegetables mid way to help it cook more evenly.

6. 6

   Once the leaves have wilted, drizzle the Shaoxing rice wine around the pan. Stir and toss the Chinese broccoli until fragrant and the rice wine is cooked off.

7. 7

   Finish by seasoning the vegetables with salt, chicken bouillon powder, and sugar. Stir and toss well to combine. Enjoy while hot!