Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce

Title: Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce

Categories: Chinese, Vegetables, Ceideburg 2

Yield: 4 servings

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

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.

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.

4 to 6. PER SERVING:

35 calories,

2 g protein,

4 g carbohydrates,

1 g fat

0 mg cholesterol,

298 mg sodium,

2 g fiber.

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

Posted by Stephen Ceideberg; October 19 1992.

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