Blanched gai lan dressed with rice wine & oys

Yield: 4 Servings

Measure Ingredient
2 tablespoons Oyster sauce
2 tablespoons Chicken stock
1 tablespoon Shao Hsing wine, or dry sherry
½ teaspoon Sugar
½ teaspoon Sesame oil
1 \N To 1 1/2 pounds gai lan (Chinese broccoli)
1 teaspoon Salt
1 tablespoon Peanut oil

Gai lan is Chinese broccoli. It's not much like the Western stuff.

It has thinner stems, flowers and leaves and is eaten more as a green.

Combine the oyster sauce, chicken stock, Shao Hsing wine, sugar and sesame oil in a small saucepan. Bring to a boil and cook until sauce thickens. Set aside.

Wash the gai lan in cold water. Trim off and discard the tough bottoms. Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.

Bring 3 to 4 quarts of water to a boil in a wok or stock pot; add the salt and oil. Add the greens, bring back to a second boil. Turn off the heat and let greens stand for a minute or two. When the green stalks brighten, test one for doneness. It should be tender and crisp. Drain immediately and shake off excess water.

Transfer to a platter, pour dressing over, and serve immediately.

Serves 4 to 6.

PER SERVING: 35 calories, 2 g protein, 4 g carbohydrates, 1 g fat (0 g saturated), 0 mg cholesterol, 298 mg sodium, 2 g fiber.

Joyce Jue, San Francisco Chronicle, ⅞/92.

Posted by Stephen Ceideberg; October 19 1992.

Similar recipes