Blanched Gai Lan Dressed With Rice Wine & Oys
ceideburg, chicken, chinese, vegetables
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 to 1 1/2 pounds gai lan (chinese br; occoli)
1 teaspoon salt
1 tablespoon 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.
Joyce Jue, San Francisco Chronicle, 7/8/92.
Posted by Stephen Ceideberg; October 19 1992.
Yield: 4 servings