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Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce
| 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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