Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce

Yield: 4 Servings
2 T Oyster sauce
2 T Chicken stock
1 T Shao Hsing wine, or
- dry sherry
1/2 t Sugar
1/2 t Sesame oil 1 To 1 1/2 lb gai lan (Chinese broccoli)
1 t Salt
1 T 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.

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