Blanched gai lan dressed with rice wine and oyster sauce
4 servings
Ingredients
| Quantity | 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 | To 1 1/2 pounds gai lan (Chinese broccoli) | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Peanut oil |
Directions
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.