Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.
Nem Nướng Sausage Mix
All Purpose Lemongrass Blend
Multi-Purpose Phở Seasoning
Yield 4
Prep time
5 MinCook time
5 MinTotal time
10 MinCải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)
Gai Lan is unlike another vegetable; its stem is unctuous, tender, and sweet; Its spinach-like leaves, are reminiscent of broccoli with a minimal amount of bitterness. And to highlight these characteristics, the Gai Lan is blanched to create a bright, fresh, crispy (simultaneously tender) green. These flavors are perfectly balanced with a saline, earthy, and umami, seasoned oyster sauce.
Ingredients
Instructions
- Bring a large pot of water to a boil
- Submerge the Gai Lan in the boiling water
- Blanche the Gai Lan for 2 minutes
- Strain the Gai Lan immediately
- Preheat a small saucepan on low medium heat for 1 min
- Add 1 tbsp. of Cooking Oil and 1 tbsp. of Sesame Oil
- Add 2 tbsp., Sliced Ginger
- Saute for 1 minute.
- Add 3 tbsp. of Oyster Sauce, 1 tsp. of Minced Garlic, and 3 tbsp. of Water.
- Add 1 tbsp. of Sugar
- Mix thoroughly. Reduce for 1 minute.
- Take the sauce off heat.
