Widely eaten in China, the steamed greens are served with oyster sauce, but my vegetarian family can taste the oyster sauce even if I try to camouflage it. Hence, I serve it with a soy based dressing, enhanced with some crispy garlic bits and rice vinegar for tang.
It is a great addition to a meat course or a tofu dish like the pan fried tofu with lemon soy glaze, or kung pao tofu.
|Steamed gailan with a tangy dressing|
2 large cloves of garlic, peeled and minced
3/4 tablespoon canola oil
1 teaspoon toasted sesame oil
1 teaspoon sesame chili oil
1 1/2 teaspoon rice vinegar
1 tablespoon good quality light soy sauce
- Bring a large pot of water to a boil, while you prepare the gailan.
- Separate the stems from the leaves of the gailan. Cut the stems into 2 inch pieces. If they are thick then cut them vertically down the middle as well. Keep the leaves whole if they are small, otherwise cut into 2 inch pieces as well.
- When the water comes to a boil, add the stems and let it cook for 2 minutes before adding the leaves. Allow the leaves to cook for a minute. Remove the leaves and the stems from the boiling water and keep in a colander to drain. Once drained, transfer to a serving platter.
- Heat a small skillet with canola oil and add the garlic. Cook over medium heat till the garlic is crisp but not burnt. Garlic burns very quickly - hence you need to watch for it.
- Make a dressing with the sesame oil, chili oil, vinegar and soy sauce and pour over the gailan. Sprinkle the fried garlic bits and serve.
Serves 2 to 3