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Blanched Gai Lan Dressed With Rice Wine And Oyster Sauce

Cuisine: Chinese
Type: Vegetables
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOyster sauce
2 tablespoons 30mlChicken stock
1 tablespoon 15mlShao Hsing wine - or dry
1/2 teaspoon 2.5mlSugar
1/2 teaspoon 2.5mlSesame oil
1   Gai lan - (Chinese broccoli), up to 1
1 teaspoon 5mlSalt
1 tablespoon 15mlPeanut oil

Recipe Instructions

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.

Joyce Jue, San Francisco Chronicle, 7/8/92.

Jeff Smith


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