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Blanched Gai Lan Dressed With Rice Wine And Oyster Sauce Recipe
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| Ingredients | | | 2 | tablespoon | oyster sauce | | | 2 | tablespoon | chicken stock | | | 1 | tablespoon | shao hsing wine, or dry sherry | | | 1/2 | teaspoon | sugar | | | 1/2 | teaspoon | sesame oil | | | 1 - 1 1/2 | lbs | gai lan (Chinese broccoli) | | | 1 | teaspoon | salt | | | 1 | tablespoon | peanut oil | | | | | |
Directions:
| 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.
Notes: 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.
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