Stir-fried gai lan with vegetarian oyster sauce (Háoyóu jièlán) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 61) by Hannah Che

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Notajellyfish on March 03, 2024

    Made like 3 times now. Deliciously simple and a favorite way to prepare greens. I reduce the amount of sugar, but don't skip the MSG.

  • Blondelectual on March 27, 2023

    It was ok, kind of bland. I used fresh shiitake mushrooms instead of rehydrating dry ones, not sure if that caused some flavor loss. Not my favorite.

  • lepore99 on January 15, 2023

    I loved this, I doubled the recipe and added a bit more ginger than the recipe called for (18g). A huge hit and definitely a keeper.

  • jenburkholder on December 10, 2022

    Flat. Way too sweet, unbalanced.

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