• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce

  • Recipe Submitted by on

Category: Vegetables, Chinese

 Ingredients List

  • 2 tb Oyster sauce
  • 2 tb Chicken stock
  • 1 tb Shao Hsing wine, or dry
  • -sherry
  • 1/2 ts Sugar
  • 1/2 ts Sesame oil
  • 1 To 1 1/2 pounds gai lan
  • -(Chinese broccoli)
  • 1 ts Salt
  • 1 tb 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.

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