Ingredients
- •1 lb gai lan (Chinese broccoli), trimmed
- •1 tbsp neutral oil
- •½ tsp kosher salt
- •For oyster sauce glaze:
- •2 tbsp oyster sauce
- •1 tbsp soy sauce
- •1 tsp sesame oil
- •1 tsp sugar
- •2 cloves garlic, minced
- •1 tbsp neutral oil
- •1 tbsp water
Instructions
1
Place gai lan in vacuum-seal bags with oil and salt. Seal.
2
Preheat sous vide bath to 183°F (84°C). Cook 15–20 min.
3
Make glaze. Heat oil, add garlic 30 sec.
4
Add oyster sauce, soy, sesame oil, sugar, and water. Stir until glossy.
5
Drain greens and arrange on a plate. Pour hot glaze over.
Notes
- •Sous vide keeps stems tender without overcooking leaves
- •Gai lan should be bright green - dull means overcooked
- •Broccolini works as a substitute
- •This is the side at every Cantonese restaurant
Nutrition information
Calories
120 cal
Protein
6g
Fat
6g
Carbs
10g
Tags
chinesecantoneseside dishquick