Cantonese Blanched Gai Lan
Super classic vegetables for drinking tea! The crispiness of the stalks enhanced by the sweet soy sauce sauce
Description
An absolute staple vegetable dish ordered at HK Yum Cha. Gai Lan (Chinese broccoli) is quickly blanched (Bai Zhuo), drizzled with a special sweet soy sauce, and splashed with scalding oil to bloom the aroma.
Restaurants serving Cantonese Blanched Gai Lan
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Gai Lan(Chinese broccoli)
- Soy sauce
- Oyster sauce
- Sugar
- Salt
- Peanut oil
Instructions
- [Authentic Recipe]
- Peel the tough lower skin of the Gai Lan stems.
- Boil water with salt and a dash of oil (to retain bright green color).
- Blanch the Gai Lan for 1-
- mins to keep it crunchy; drain.
- Mix soy, oyster sauce, sugar, and hot water into a sweet soy sauce.
- Arrange beautifully on a plate and drizzle with the sauce.
- Splash violently with smoking hot peanut oil (or sesame oil).
Learn more Spice, substitutes, tips
Key spices
Umami of special sweet soy and pure vegetable sweetness extracted by hot oil、熱油で引き出された野菜の純粋な甘み
Substitutes at Japanese supermarkets
Substitute with JP broccoli stems, asparagus, or canola flowers (Nanohana)
Pairing
As a palate cleanser for Dim Sum / Pu'er Tea
Trivia
The Cantonese 'Bai Zhuo' (blanching) technique is scientific: adding oil and salt to the water coats the vegetables, locking in nutrients and vibrant colors.
Eating tips & etiquette
Served whole, so cut with a knife or bite directly. The thick stems are the sweetest, and their crisp crunch beautifully resets the palate from greasy Dim Sum.
Allergen
Soybeans, Wheat