vegetable

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



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.
vegetable, broccoli, broccolini, rapini, gai lan, cai lan, oyster sauce, steamed veggies
Vietnamese, Chinese
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Rau Muống (Stir Fried Water Spinach)



Rau Muống (Stir Fried Water Spinach)
Yield 6
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Total time
45 Min

Rau Muống (Stir Fried Water Spinach)

Did you know Water Spinach, a southeast staple crop, has been historically illegal most states? According to the USDA , “ it’s a classified noxious weed, that block water ways, impeding flood control, shading out native vegetation and plants.” It’s a vine that is considered an invasive species that can grow up to 9ft in a matter of days. What’s the solution? Why not eat it. It’s incredible delicious. It’s And it’s incredibly nutritious.

Ingredients

Instructions

  1. Cut the Water Spinach into fourths.
  2. Rinse and Wash the Water Spinach thoroughly.
  3. Drain the Water Spinach in a colander
  4. Preheat a large skillet (or wok) on high heat
  5. Add 1 tbsp. of Fry Oil to the skillet
  6. Add minced Garlic and chopped Dried Shrimp
  7. Toast for 30 seconds. Or until golden brown.
  8. Remove the toasted Garlic and Dried Shrimp
  9. Add 2 tbsp. of Fry Oil
  10. Reheat the skillet and oil, again.
  11. Once the oil shimmers, Add the Water Spinach and Thai Chili
  12. Toss the Water Spinach 2-3 times.
  13. Add 2 tbsp. of Oyster Sauce and Son Fish Sauce
  14. Add 1/4 tsp. of Kosher Salt
  15. Toss the Water Spinach for 5 minutes. Keep the skillet on high heat.
  16. Once the Water Spinach cooks down by 1/3, it is ready.
  17. Take the skillet off the heat
Assemble
  1. Scoop and serve the stir-fried Water Spinach into a large bowl.
  2. Garnish the bowl with the toasted Garlic and Dried Shrimp.
  3. Serve with rice.

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asian vegetables, greens, spinach, water spinach, morning glory
side dish, snack, dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it cookingwithcheftu

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