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Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)

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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

Cải Làn Sốt Dầu Hào (Gai Lan w/ Oyster Sauce)
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cải 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

  1. Bring a large pot of water to a boil
  2. Submerge the Gai Lan in the boiling water
  3. Blanche the Gai Lan for 2 minutes
  4. Strain the Gai Lan immediately
  1. Preheat a small saucepan on low medium heat for 1 min
  2. Add 1 tbsp. of Cooking Oil and 1 tbsp. of Sesame Oil
  3. Add 2 tbsp., Sliced Ginger
  4. Saute for 1 minute.
  5. Add 3 tbsp. of Oyster Sauce, 1 tsp. of Minced Garlic, and 3 tbsp. of Water.
  6. Add 1 tbsp. of Sugar
  7. Mix thoroughly. Reduce for 1 minute.
  8. Take the sauce off heat.

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https://cheftu.com/recipelibrary/cailan
TDP Enterprises, LLC
vegetable, broccoli, broccolini, rapini, gai lan, cai lan, oyster sauce, steamed veggies
Vietnamese, Chinese
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Mì Vịt Tiềm [Saigon-style Duck Egg Noodle]

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This recipe was made in celebration of Liberty Duck Farm’s 30th Anniversary

Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Our “Liberty Ducks” are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.

Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate allows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today.

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