This is my favorite creation that combines Asian flavors with this wonderful veggie.
This is my favorite creation that combines Asian flavors with this wonderful veggie.
I simply love Gai Lan. It is one of the best veggies I've ever had. I have found it at Chinese and Vietnamese markets, but usually I get it at the China Market near my house. It's bitter so ends up going really well with a sweeter sauce. This recipe is VERY close to what I usually do so I feel justified in reviewing it. When I blanch my gai lan, I put in a teaspoon of salt, teaspoon of baking soda and a thick slice of ginger (or some bottled minced is good too) in the water. For the sauce I like using some oyster sauce so it's half hoisin/half oyster. (I use vegetarian oyster sauce purchased at the Chinese market). I've also left out the oil and been fine, but the oil is good too. Other than that my recipe is pretty much the same. You could do less garlic if you don't like it, but I love garlic.Read More
I would describe the sauce as a sweet-and-sour sauce, which my boyfriend did not like at all. He prefers his veggies with more of a savory sauce, so this wasn't a winner for us. Also, the sauce was very, very thick. I had to add water to keep it from turning into jello. I think it might be because I used a prepared hoisin sauce from the grocery store instead of the regular kind you get at the asian market, which has the consistency of soy sauce.Read More
I simply love Gai Lan. It is one of the best veggies I've ever had. I have found it at Chinese and Vietnamese markets, but usually I get it at the China Market near my house. It's bitter so ends up going really well with a sweeter sauce. This recipe is VERY close to what I usually do so I feel justified in reviewing it. When I blanch my gai lan, I put in a teaspoon of salt, teaspoon of baking soda and a thick slice of ginger (or some bottled minced is good too) in the water. For the sauce I like using some oyster sauce so it's half hoisin/half oyster. (I use vegetarian oyster sauce purchased at the Chinese market). I've also left out the oil and been fine, but the oil is good too. Other than that my recipe is pretty much the same. You could do less garlic if you don't like it, but I love garlic.
Great combination of flavors for Gai Lan. I didn't boil it, just sauted in a bit of oil before adding the sauce. I added a cubed small kohlrabi as well.
I like to use this sauce to toss not only Gai Lan, but also broccoli or green beans. It makes a flavorful veggie side for any asian meat & steamed rice dish. I find that half the sauce is plenty for 1 bunch or 1 pound of veggies, but this is just preference. I like my veggies just lightly coated. Thanks for the recipe!
This is a yummy recipe. I used regular broccoli because that is what we had on hand. The only thing it is missing is a little heat so I added red pepper flakes for that. Pairs well with Asian Barbequed Steak from this site. Try it you will like it.
I tried this and added it to cabbage instead. I used one clove of garlic and it was still way too much garlic for my taste. I would make again but omit the garlic - or use garlic powder.
Very good! Didn't change a thing! This is a must everyone should try. 12yr old son said this is better than broccoli with cheese that says alot!
I would describe the sauce as a sweet-and-sour sauce, which my boyfriend did not like at all. He prefers his veggies with more of a savory sauce, so this wasn't a winner for us. Also, the sauce was very, very thick. I had to add water to keep it from turning into jello. I think it might be because I used a prepared hoisin sauce from the grocery store instead of the regular kind you get at the asian market, which has the consistency of soy sauce.
This was awesome and easy. We used a bag of frozen regular broccoli. Our kids LOVED this!
even though I didn't have hoisin, this was still great.
Yum. Next time I think I'll add a bit more garlic and some crushed red pepper. My DH wanted to give it 10 stars.
Used this sauce over some broccoli and pork last night. I made the sauce as written except that I used powdered Ginger and garlic because I didn't have fresh. Amazing!!! This came out so tasty. It had great sweet undertones while still being savory. My only complaint is that it is a little more salty than we are used too.
Good recipe. Pretty fast to make too. The only thing I would do would be to cut back a bit on the sugar.
I love chinese broccoli and this recipe was great. I didn't have any hoisin sauce and it tasted just fine without it.
This was good, but something tasted a little off to me. There are other asian inspired veggie recipes I like better.
LOVED this recipe! We are huge fans of Broccoli so this was an exciting new one to try for us. I used regular broccoli, but it was still amazing. I doubled the sauce so that I could use some for a stir fry the next day. Good idea, that also turned out great! I wouldn't change a thing...
I used this with regular broccoli. This will be my go-to recipe for Asian style vegetables, I loved how the cornstarch in the sauce made it thick enough to cling to my veggies! Thanks for the recipe, I wish they sold Chinese broccoli here as that would be a wonderful treat!
Really good. We used the leftover sauce to put on tofu.
Directions are easy to follow and the gai lan was tasty.
Good but too sweet for our tastes. I will make this again but cut out the extra sugar as the hoisin is already sweet enough.
this recipe has a very strong flavor, would try to reduce it out some
It's not supposed to be hoisin sauce! You're supposed to use oyster sauce!!!! I'm Chinese and the Chinese name for this dish is literally "oyster sauce gai lan". I don't know how I could have missed it when following this recipe but I used the hoisin sauce like it says and it turned out totally different than what it's supposed to taste like. At first I thought it was because it had too much sugar, then I realized it never asked for the key ingredient-oyster sauce!
I made this with regular broccoli and LOVED it, even though I'm not normally a fan. Well done!
Simple & Delicious, served with noodles.
I used this for a sauce for a broccoli slaw and it tasted great thanks for something different to use on my slaw rather then a peanut butter !
this was good, and went with what i was making, but nothing to rave about.
Oh so good! Will make again! Since I'm gluten free, I made it with g/f ingredients. Can't go to Chinese restaurants because of being g/f, so this was a wonderful treat!
Very strong flavor. Part of my family liked it some loved it. I used baby broccoli found in the Chinese section as well. Next time I will cut back on the hoisin sauce maybe by 1T and see if that is better.
This turned out pretty great. I'm doing low-carb so I omitted some of the ingredients. Just used the soy sauce, sesame oil, and vinegar (-1 Tbs). Then garlic salt. Turned out pretty tasty and close to the real thing. Just what I needed to season my broccoli.
way too sweet!!
I added 1 chopped green pepper, 1/2 cup baby carrots, changed soy sauce to 1/3 cup and added 1 cup of chicken broth. Was really good! The red pepper flakes really added zing to this dish.
4 stars because I modified for my family's taste: Halved the sugar and hoisin, doubled the vinegar. Used sauce on broccoli last night, but plan to use on many other veggies in future. Thanks!
The ginger in this recipe overwhelmed the dish. No one liked it or finished it. If the amount of ginger were adjusted to half or a quarter of the amount so that it seasoned the dish instead of being the only flavour, it would probably be great.
This is a very tasty recipe. I steamed the broccoli and followed the recipe for the sauce I simply pour the sauce over the broccoli and served.
Thank you for recipe. Just made it for dinner. Me and my family love it!
I used this as a basic jump off point to use up my frozen broccoli. I followed the recipe except that I added lean ground pork, red pepper flakes, slivered almonds, and it really tasty.
Very good! Authentic taste. It is not necessary to cook the sauce for the full 5-6 minutes. 2-3 worked better, so that nothing burned. The consistency was perfect, thick but not un-pourable. Highly recommend this recipe.
Great flavor and a big hit with the family, who normally doesn't like Gai Lan. I added a couple Thai chilies to the sauce add a little zing but the flavors are great without, too
Omg!! Delicious!! The only thing I changed was the amount of sugar. 1 reduced it to 1 tsp and found it sweet enough.
Good. Best described as "broccoli with sweet, tangy sauce". I served the sauce as a dip, on the side of the broccoli. After making it twice, I made a few small changes: 1 garlic clove instead of 2, and 1/2 T sesame oil instead of 1 T - seemed like too much oil for healthy steamed vegetables. Most importantly, I cut the 1 T corn starch to 1 tsp, because the sauce is plenty thick with just a pinch of corn starch, and way too thick and gooey with a full T.
Delicious and a great side dish.
I added water chestnuts to give it a little extra crunch. I will make this again with lots of different veggies.
This sauce is so good. I used it as a stir fry sauce and instead of putting the cornstarch in the sauce I tossed the chicken in it. Thickened the sauce perfectly. Added veggies and it was a perfect quick dinner.
Love it and even better, my veggie hating boyfriend loved it. The sauce was a bit thick so either less cornstarch needed or a tiny bit of water... but the taste was amazing.
I dunno. It was okay. I don't buy premade sauces, but somehow it seemed like it came from a jar. Yes, the hoisin did; but you understand, right?! :)
Followed the recipe exactly (except I used regular broccoli) and it came out great! Next time I’ll make a meal of it and add chicken. I might try substituting honey for the white sugar as well.
Really liked the flavor of this sauce. Added some chicken breast and treated it like a stir fry. YUM!
The sauce was way too sweet.
My variation on the sauce: 1T Worcestershire Sauce 1T Lite Soy Sauce 1T Vinegar 1T Sesame Oil 1/2t Ground Ginger 2T Minced Garlic 1t Black Pepper Add sauteed mushroom/onions into sauce, if desired.
This is fantastic. Combine in a bowl with Asian chicken skewers and chow mein and have at it.
Very good but the sugar is not needed as the hoisin has sugar. I had to add some water to the sauce because it was very thick.
Everybody loved it!
Turned out well with what we had on hand. Modifications: 1 tsp toasted sesame oil, 1Tbsp sugar, 1/2 tsp powdered ginger, 1 Tbsp champagne vinegar. Add water when done to bring to desired consistency. Served over fresh broccoli pan fried with a touch of olive oil and salt.