Inspired by: Gai lan with oyster sauce
- All year
Gai Lan with Kombu–Soy Glaze
- Serves
- 4
- Portion
- ≈120 g
- Time
- 12 min
- Texture
- Tender
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Gai lan (Chinese broccoli) | Chinese broccoli | 500 g | 2500 g | |
| Vegetable stock (no onion–garlic, home-made) | ⅓ cup kombu dashi | 80 ml | 400 ml | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Cornflour (cornstarch) | 1 tsp slaked | 5 g | 25 g | |
| Sesame (til) oil | 1 tsp | 5 g | 25 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g |
Method
How to cook it
Step 1: Blanch gai lan 3 minutes until tender; drain; arrange.
Step 2: Simmer dashi, soy, jaggery and ginger; thicken with starch; add sesame oil.
Step 3: Pour over the greens.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOyster sauce→Tokombu–soy glaze
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