Gailan Stir-Fry in Garlic and Mushroom Sauce
- 450 gram (1 lb.) gailan, washed and cut into 2-inch bite-size pieces
- 3 tablespoon mushroom sauce
- 1 teaspoon sugar
- 3 tablespoon water
- 1/2 teaspoon ground white pepper
- 4 cloves garlic, minced
- 3 tablespoon oil, divided
- Blanch the vegetables. Boil a pot of salted water.
- Add gailan, and cook until al dente. If you prefer a tenderer green, feel free to add 1 minute past the al dente point.
- Drain with a colander really well. Make sure the vegetables are dry since any excess water will dilute our sauce. You can even use a salad spinner if you have one.
- Arrange the well-drained gailan on a serving platter.
- Prepare the mushroom sauce. Heat 1 tablespoon of oil in a frying pan over medium heat. Swirl to coat the pan.
- Mix together all the sauce ingredients (mushroom sauce, sugar, water, ground white pepper), then pour into the hot pan. Once the sauce boils, pour over the arranged gailan.
- Fry the garlic. Heat oil in a frying pan over medium-high heat, and swirl to coat. I usually just use the same pan for making the mushroom sauce.
- Add minced garlic and fry until golden brown. Quickly sprinkle the top of the arranged gailan with the fried garlic and oil. Serve immediately.
Another great recipe by https://vforveggy.com.