Comments on: Stir-Fried Chinese Broccoli

By: Susan D.

Susan D. — Fri, 04 Sep 2009 21:29:58 +0000

Made this but used garlic and some oyster sauce instead of the wine. Never thought of putting cornstarch in it but that just coated the gai lan with all the flavors wonderfully. Thanks MM!

By: Lisa

Lisa — Fri, 04 Sep 2009 15:32:44 +0000

Hi Marketman

May I have the proportion of ingredients you used for this recipe? Thanks.

Lisa

By: Mom-Friday

Mom-Friday — Thu, 03 Sep 2009 08:30:56 +0000

this is really a simple and healthy dish! we cook this using oyster sauce only for flavor, sauteed in garlic, and little starch-water — the lazy-cook version :D

By: Vicky Go

Vicky Go — Wed, 02 Sep 2009 13:41:15 +0000

Like Connie C – I tend to use oyster sauce for stir fried Chinese veggies like Gai Lan & Choi Sum! Since we’re garlic lovers, I use slices of garlic & to make this a “meatier” main dish, I add Chinese sausages that I have par-boiled to take off some of the salt & to soften & then stir fried before the garlic & veggies.

By: Mila

Mila — Wed, 02 Sep 2009 12:52:37 +0000

Gailan is my favorite green leafy vegetable and thank goodness it’s not seasonal here. Another favorite green veg is peashoots, but they are only available in the late winter, early spring. I enjoy them best quickly stir fried with garlic and oyster sauce (but not the gloppy oyster sauce you find too often). When I cook it at home I do blanch the greens first, I had a freaky experience once finding something er, organic and wriggly in the vegetable, and blanching reduces chances of that happening again!

By: Anna Banana

Anna Banana — Wed, 02 Sep 2009 10:40:08 +0000

I love kai lan! that and lots of garlic bits plus steaming rice. simple yet utterly pleasurable~

Oh I kinda remembered that my lola used to use a large wok for steaming. I wonder if there’s any noticeable difference in using an ordinary steamer ie. flat bottom to a wok as I assume the conduction and convection in a wok would be a bit more variated (steaming should be faster in a wok, if this is true) than that from an ordinary steamer. Haha just thinking out loud here.

By: linda

linda — Wed, 02 Sep 2009 03:44:18 +0000

Wok cooking is my favorite way of cooking as it’s easy,fast, and nutritious.Always remember to have your wok smoking hot before adding anything else so that way you get the “breath of the wok” almost umami taste! Looking forward to all your wok-cooking experiments and thanks for sharing!

By: Dale

Dale — Wed, 02 Sep 2009 03:03:53 +0000

Looks like you’ve got a very nice colour to your wok very quickly MM. Congrats on the new utensil! I’m already enjoying this wok series vicariously, since I only have electric, and the smoke from a hot wok tends to set off all the smoke alarms in the house. My lola and mom used to tell me the secret to good stir fry is a screaming hot pan and lots of oil. Looks like you’ve got both down pat!

By: Lou

Lou — Wed, 02 Sep 2009 02:27:06 +0000

Congratulations on your wok purchase MM! I once took a course in dimsum making in Hong Kong and remember coveting the well seasoned woks the chef had lined up against the wall…If only I had a purse big enough to spirit them away in!! Truly, good equipment is half the battle.

By: Ariel

Ariel — Wed, 02 Sep 2009 02:10:10 +0000

MM glad you got a wok. I love and adore asian food. Malapit na posting para sa yang chow fried rice with kung pao shrimp. that vegetable really looks like what you get from dimsum restaurants.