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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends. | 2. Mix the chicken stock, sake, and sugar in a small bowl and set aside. | 3. In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic. | 4. Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks. | 5. With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute. | 6. Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid. | 7. Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork. | 8. Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gai lan	1	lb		403.4676	0.0	89.7602	2.2667
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
garlic clove	3		peeled smashed	403.4676	0.0	89.7602	2.2667
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
sake	1	tablespoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
ginger	3/4	inch	cut smashed	-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.