Blanched Gailan ft. Oyster Sauce and Fried Shallots
Adapted very slightly from Jia!: The Food of Swatow and the Teochew Diaspora, by Diana Danxia Zheng (2018).
The Mala Market
Ingredients
- 2 large shallots
- about ¼ cup oil
- 1 pound gailan (Chinese broccoli)
- 1½ tablespoons salt
- 2 tablespoons oyster sauce
Instructions
- Slice the shallots very thinly, which is easiest done with a mandoline. Put the shallots in a wok or a very small sauce pan, tamp them down and add just enough neutral oil to cover. Bring to a simmer and cook at a low bubble, stirring occasionally, until they are just golden, which will take 10 to 15 minutes. Remove and drain on paper towels; they will crisp as they cool. Retain the shallot oil.
- Meanwhile, bring a large pot of water to a boil and add the salt. Trim any dry ends or discolored leaves from the gailan and add to the boiling water. When the water returns to a boil, cook the gailan for about 3 minutes, depending on the thickness of the stalks, until cooked but still slightly crisp. Remove and drain in a colander.
- Mix 2 tablespoons of the shallot oil, 2 tablespoons oyster sauce and 2 tablespoons water in a small bowl. Plate gailan, drizzle with the sauce and top with the crispy shallots.