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Gailan (Chinese Broccoli) with Tofu
Recipe by:
jestrab
Gailan is a great leafy green vegetable that makes for a great stir-fry. Made this for dinner and couldn't wait to have the leftovers the next day for lunch. Serve with rice or tossed with your favorite noodle. I'm not a vegetarian or anything, but like the value and ease of preparation of tofu in place of chicken. Also, if you cannot find gailan, just sub broccoli.
Ready in 30 mins
Added to favorites by 2 cooks
Ingredients
Serves: 3
- 1 pound firm tofu
- 4 tablespoons oyster sauce
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon crushed red pepper (or more if you like it hot)
- 1 tablespoon cornstarch
- 2 tablespoon water
- 2 tablespoons peanut oil
- 2 tablespoons chopped garlic
- 2 tablespoons peeled and chopped ginger
- 1 pound gailan, cut into 1-inch pieces
- 1/2 cup water
- several drops of sesame oil
Preparation method
Prep: 20 mins | Cook: 10 mins1.
Slice the tofu into four thin slabs. Place between a few layers of paper towels to absorb moisture. Place a sheet pan on top of the tofu and weigh it down with something (I use the Seattle phone book).
2.
Mix the oyster sauce, salt, soy sauce, sugar and crushed red pepper in a bowl and whisk until sugar is completely dissolved.
3.
Combine the 1 tablespoon cornstarch with the 2 tablespoons water and whisk.
4.
Heat peanut oil in large wok over medium-high. When hot, stir in garlic and ginger until fragrant, then adding the gailan. Toss the pan until the garlic and ginger is evenly distributed throughout the greens.
5.
Add water to the pan and cover, allowing the gailan to steam a little bit, maybe 2 minutes will do. Remove lid and stir in sauce. Toss quickly to coat. Reduce heat to medium and allow to cook for another minute.
6.
Stir the cornstarch slurry again and add it to the pan. Stir it into the sauce and allow to thicken, 2 to 3 minutes.
7.
At this point, you either serve it with rice, or toss with hot noodles to be served. Garnish with the sesame oil.
8.
You're gonna love this.
Provided by: Allrecipes
Last updated:
Mar 27 2013
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