Steamed Gai Lan With Oyster Sauce & Crispy Garlic
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Steamed Gai Lan With Oyster Sauce & Crispy Garlic
Recipe By Louis Tikaram
Ingredients
1 bunch gai lan (Chinese broccoli)
2 tbsp oyster sauce
crispy garlic oil (refer to method)
20 medium garlic cloves, peeled
1/3 cup oil
Method
Smash the garlic cloves and finely chop.
Transfer the chopped garlic into a small fry pan. Add the oil.
Stir - fry the garlic over medium heat until it is lightly golden, then turn off the heat.
Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.
Transfer into a small sieve separating the garlic from the oil. Allow to cool completely.
Once cooled add the garlic back to the oil and give it a good stir.
Add the fried garlic to your favourite dishes and (can use the garlic-infused oil in stir - frys, sauces or dressings). *Store the garlic oil at room temperature for up to one month.
In a steamer set up, lightly steam the gai lan in a bunch for 2 minutes, be careful not to over cook as it’s best with a bit of crunch.
Transfer to a chopping board and slice the gai lan into thirds. Stack on a serving plate and in between layers evenly distribute the oyster sauce, saving some for the top.
Stir your crispy garlic oil and add a generous spoon of garlic to finish.
