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ideas for gai lan- besides stirfrying it and serving it with Oyster Sauce?

phoenikia Jul 28, 2009 05:31 PM

Trying to find some lower sodium ways to serve gai lan.

Thanks for any ideas you have!

  1. f
    fourunder Jul 28, 2009 05:55 PM

    It's hard to improve on the classic dish......I also like it with Wonton Noodle soup with assorted roasted or barbecued meats......or Ramen soup..served in the similar fashion.

    obviously, you could substitute sea foods and fish....or all vegetables.

    1 Reply
    1. re: fourunder
      phoenikia Jul 29, 2009 08:59 AM

      Thanks fourunder- haven't tried making won ton noodle soup or ramen at home, but maybe I'll give it a try!

    2. soypower Jul 28, 2009 05:59 PM

      My mom makes Kimchee with it...But I don't think that's very low sodium.

      I also stir fry it very quickly with peanut oil, a ton of garlic, a splash of sake and a little bit of salt.

      1 Reply
      1. re: soypower
        phoenikia Jul 29, 2009 08:58 AM

        Thanks for the idea- have to pick up some sake, but I might try it with sherry in the meantime:)

      2. JungMann Jul 29, 2009 07:04 AM

        I just accidentally discovered how good it is combined with bittermelon in black bean sauce. Unfortunately, that would probably increase the sodium content of the dish.

        Have you tried treating it like broccoli rabe? Perhaps saute with olive oil, garlic, pine nuts and lemon rind?

        3 Replies
        1. re: JungMann
          phoenikia Jul 29, 2009 08:57 AM

          Haven't tried treating it like broccoli rabe- thanks for the idea!

          Do you use a purchased black bean sauce, or do you make one from scratch?

          1. re: phoenikia
            JungMann Jul 29, 2009 11:15 AM

            I bought a bottle of Amoy because it was on sale. I am not a fan. I'm switching back to Lee Kum Kee as soon as this is done.

            1. re: JungMann
              phoenikia Jul 29, 2009 11:34 AM

              good to know, thanks!

        2. ipsedixit Jul 29, 2009 11:09 AM

          Don't chop, leave the gai lan stalks whole (obviously trim the tough ends off).

          Steam, and then dip in a honey-mustard vinagrette.

          Alternatively, after steaming, chop into bite size pieces and toss in a marinade of the following: (1) sesame oil (2) rice wine vinegar (3) diced garlic (4) diced ginger (5) white pepeer (6) chili flakes (optional) (7) toasted sesame seeds (optional) and (8) scallions

          1 Reply
          1. re: ipsedixit
            phoenikia Jul 29, 2009 11:34 AM

            Thanks ipsedixit- much appreciated!

          2. a
            AndyGanil Jul 29, 2009 12:01 PM

            when you make a pot of rice, throw in a couple stalks of gai lan along with some taiwanese sausage (available at sin bala in Arcadia or any 99 ranch/chinese grocery) also some salted meat, you only need a few pieces.

            that could be a whole meal right there and prepare a chicken stock/soy sauce blend. almost 1 to 1. and pour it over your rice before you eat.

            although a rice cooker isnt as tasty as the "sa guo", the stone pot restaurants use, its alot more convenient. This dish may not seem low sodium, but it sure is tasty!

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