For each serving, to order, in a wok or sauté pan, heat 1 tablespoon oil over high heat. Add 3 mushrooms and 2 shallots; sauté until mushrooms are tender and shallots are lightly browned. Add 1 teaspoon ginger; sauté briefly. Add 6 ounces gai lan and 2 tablespoons oyster sauce; simmer, covered, until gai lan is heated through. Garnish with ichimi togarashi.
Stir-Fried Gai Lan With Oyster Sauce
ingredients
1 1/2 cups vegetable oil
72 shiitake mushrooms, stemmed and cut in half
48 shallots, blanched, peeled, and cut in half
1/2 cup julienned ginger
9 pounds gai lan (Chinese broccoli), trimmed and blanched
3 cups Kikkoman Oyster Sauce
Ichimi togarashi (Japanese chili pepper)
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE