Gai Lan (Chinese Broccoli) is one of the most popular used vegetable in the Chinese cuisine. It is very easy to cook. It has a sweet taste and crunchiness. You can cook it with any meats, seafood or just simply plain. During the Chinese New Year is vegetable is high recommended in many restaurants serve with it good quality large tiger shrimps, oysters, abalone and Japanese shiitake.
This year no different than last year, I am still included this dish as one of the dish in my Reunion Dinner menu.
1½ pounds Gai Lan (Chinese broccoli), peel the stems and cut into bite-sizes, separate the stems and the green leaves
4 cloves garlic, peeled and minced
3 thin slices fresh ginger
6 fresh/dried shiitake, if using dried, soak in warm water, sliced thin (I used the fresh ones)
3 strings Lup Cheong (Chinese Sausage), sliced thin
1½ tablespoons cooking dry sherry
½ cup vegetable broth/water
1 teaspoon sesame oil
3½ tablespoons oyster sauce
½ teaspoon ground white pepper
1½ teaspoons cornstarch plus 2 tablespoons water
2 tablespoons canola/vegetable/corn oil
Heat a wok/large frying pan with canola/vegetable/corn oil over medium-high heat. Add the Lup Cheong slices (Chinese sausage slices) and saute until just crisp. Remove the crisp Lup Cheong slices (Chinese sausage slices) without the oil to a dish and side aside.
Return the wok/large frying pan with the oil mixture in it and add minced garlic and ginger slices; sauté until fragrant. Add the stems and fresh/dried shiitake and stir well to combine. Add 2 tablespoons water, cover and steam for 2 minutes. Uncover and add the leaves, Lup Cheong crisps, vegetable broth/water, oyster sauce, white pepper and dry sherry. Toss well and add sesame oil and cornstarch mixture (optional); stir until thicken.
Remove from heat and ladle onto a serving platter.