Saturday, August 18, 2012

Stir-Fried Chinese Broccoli and Squid (serves 2-3 as part of a shared meal)

My father loves Chinese broccoli.  He uses pretty much all of the broccoli including the tough end of each leaf.  He would use the flat part of a cleaver and smash the tough parts.  This softens them and make the cooking process much faster.  

Stir-Fried Chinese Broccoli and Squid (serves 2-3 as part of a shared meal)


3 Tbsp canola oil
2 garlic cloves, minced
1 Tbsp grated ginger
2 squid, cleaned and cut into 2-inch pieces
about 1 lb Chinese broccoli (Gai Lan), cut into 2-inch length 
1/2 tsp sugar
1 Tbsp fish sauce*
1 Tbsp oyster sauce*


1) Heat oil in a wok or a large pan over medium high heat until the pan is hot.
2) Add garlic, sauté for 1 minute or until garlic is light brown but not burned.
3) Add ginger and squid and stir for 3-4 minutes, until squid pieces start to curl and turn opaque.
4) Remove the cooked squid in a bowl and reserve .
5) Add the base pieces and smashed pieces of the Chinese broccoli into the wok/pan, stir for 2 minutes.
5) Add the green leafy portion, stir for 2 minutes or until leaves are wilted but still a vibrant green color.
6) Add sugar, fish sauce, oyster sauce, and squid, stir about 1 more minute.
7) May serve with rice.

Chinese broccoli (also known as Gai Lan)
separate the leaves from the stalk
remove the base of each stalk with a peeler
smash the tough end of each leaf with the blade of a knife
cut each of the leaf and stalk into 2-inch length
wash thoroughly in cold water and drain
grate the ginger (I used a microplane for this)
flatten the garlic with the flat part of a knife
and mince the garlic
prepare the squid and cut into 2-inch pieces
(see How to Clean Squid)
*I used three crabs brand fish sauce (Viet Huong) and panda brand oyster sauce (Lee Kum Kee) but you can use other brands if you prefer or have available.   The fish sauce with the three crabs brand is not as salty as the others.  Also, instead of squid you can add other seafood, pork or chicken. 

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