by Grace Young
This is the second recipe we have made that calls for Chinese broccoli. It truly has become a favorite of mine. If you have never had this wonderful vegetable, you really need to seek it out, and while you're at it, you'll want to get Grace's book, Stir-Frying to the Sky's Edge, so you can make the most delicious stir-fries. Ever.
Mise en place.
Bowl 1: Ginger
Bowl 2: Chinese bacon
Bowl 3: Chinese broccoli (aka gai lan in Cantonese)
Bowl 4: Soy sauce, dry sherry
Bowl 5: Sugar, salt
Such a simple and tasty side dish to prepare. A quick sauté of the ginger until it is fragrant, toss in the bacon and stir until it releases its fat, add the broccoli - stems first - for about a minute or so, then the leaves, and stir-fry until just wilted. The soy sauce mixture, salt, and sugar are added, and tossed together for a short time until the broccoli is crisp tender.
Voilà! A most delicious side to any meal; and the sauce that accumulated at the bottom of the serving bowl... tasted fabulous poured over my grilled salmon.
We have been asked not to post
the recipes here on our blog. If you would like the recipe, you will
find it on page 190, of Stir-Frying to the Sky's Edge, which you
can purchase at your local bookstore or find it at your local library. I
highly recommend purchasing the book - you won't be disappointed.
Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!
Gorgeous as always! We loved this too. How clever to pour the sauce over the salmon! We had steaks, and I should have thought of that!!
ReplyDeleteThanks, Karen! The sauce definitely upped the salmon a notch!
DeleteThis just popped into my email as I am flying back to Tucson from the East Coast, and it los so good! I am starving! I dido know gai lan, but have never seen Chinese bacon. Chinese sausage, yes... bacon, no. I need to look for it. Sounds like a perfect summer stir fry! ~ David
ReplyDeleteIt is a wonderful recipe, David! Chinese bacon is cut in slabs (about an inch or so) not sliced thin, like American bacon. It is also dry cured? and has a smokey, sweet taste.
DeleteCathy, Your Chinese broccoli is perfect. It has the tight buds but no open flowers. Karen's right. This is such a gorgeous shot. The greens look so fresh and vibrant.
ReplyDeleteThank you, Grace. I was a bit concerned, for when I purchased the broccoli, it looked slightly wilted, and I did not cook it until two days later. They perked up a bit after a rinse in cold water. :)
DeleteYour photos are delicious and your menu sounds divine!
ReplyDeleteThanks, Lisette!
DeleteDid not know about chinese broccoli or bacon, will have to pick some up and check it out. I have one of Grace Young's books but it is not this one. Love stir fyys!
ReplyDeleteDid not know about chinese broccoli or bacon, will have to pick some up and check it out. I have one of Grace Young's books but it is not this one. Love stir fyys!
ReplyDeleteCheri, I have all three of her books. Though I have yet to cook out of the other two. Her recipes have been amazing!
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