{"id":2095,"date":"2012-09-02T23:34:10","date_gmt":"2012-09-03T04:34:10","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2095"},"modified":"2012-09-02T23:34:10","modified_gmt":"2012-09-03T04:34:10","slug":"chinese-broccoli-gai-lan-w-oyster-sauce","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2095","title":{"rendered":"Chinese Broccoli ( Gai Lan ) w\/ oyster sauce"},"content":{"rendered":"

We were shopping at the korean market today when i ran across chinese broccoli , i remember my mom used to make chinese broccoli ( gai lan ) , except i don’t quite remember how it looks like . So i was happy when i ran across the vegetable and it said gai lan . I bought them , and cooked them for dinner . Turned out to be super yummy .. i miss this thing and looks like i’ll be buying more and more of this stuff everytime we make a trip to the korean market .<\/p>\n

\"\"<\/a><\/p>\n

Direction :\u00a0<\/span><\/strong><\/p>\n

1 bunch of chinese broccoli<\/p>\n

5 garlic cloves<\/p>\n

1 inch of fresh ginger<\/p>\n

3 tbsp. of oyster sauce<\/p>\n

3\/4 cup of vegetable or chicken broth<\/p>\n

1 tbsp. of sugar<\/p>\n

1 tbsp. of mirin<\/p>\n

1. Wash the vegetable , just remove about 1\/2 inch of the very end of the stems . Peel the garlic and smash not too hard , you want this still intact . Peel of ginger . Mix vegetable broth , oyster sauce , and salt , sugar and mirin , set aside .<\/p>\n

2. Heat up oil in a large skillet , then toast garlic about 2 minutes until it’s light brown , add ginger , saute for 1 minute , then add the vegetable , turn it until it’s all covered with the oil . Then add the sauce mixture . And turn it around again . Cover for about 5 minutes .<\/p>\n

3. It is done when the stems are easy to be poked with knife \/ pork . Remove the vegetables , add sesame oil into the rest of the sauce , and \u00a0you can make the sauce thicker or just leave it as it is .<\/p>\n","protected":false},"excerpt":{"rendered":"

We were shopping at the korean market today when i ran across chinese broccoli , i remember my mom used to make chinese broccoli ( gai lan ) , except i don’t quite remember how it looks like . So i was happy when i ran across the vegetable and it said gai lan . I bought them , and cooked them for dinner . Turned out to be super yummy .. i miss this thing and looks like i’ll be buying more and more of this stuff everytime we make a trip to the korean market . Direction :\u00a0 1 bunch of chinese broccoli 5 garlic cloves 1 inch of fresh ginger 3 tbsp. of oyster sauce 3\/4 cup of vegetable or chicken broth 1 tbsp. of sugar 1 tbsp. of mirin 1. Wash the vegetable , just remove about 1\/2 inch of the very end of the stems . Peel the garlic and smash not too hard , you want this still intact . Peel of ginger . Mix vegetable broth , oyster sauce , and salt , sugar and mirin , set aside . 2. Heat up oil in a large skillet , then toast garlic about 2 minutes until it’s light brown , add ginger , saute for 1 minute , then add the vegetable , turn it until it’s all covered with the oil . Then add the sauce mixture . And turn it around again . Cover for about 5 minutes . 3. It is done when the stems are easy to be poked with knife \/ pork . Remove the vegetables , add sesame oil into the rest of the sauce , and \u00a0you can make the sauce thicker or just leave it as it is .<\/p>\n","protected":false},"author":16,"featured_media":2096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,11],"tags":[67],"class_list":["post-2095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-side-dishes","category-side-dishes-recipes","tag-vegetable"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2095"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2095\/revisions"}],"predecessor-version":[{"id":2098,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2095\/revisions\/2098"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2096"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}