Chow Gai Laan (Jade Green Broccoli)

echo echo's Note:

Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce
• 1/4 cup oil
• 1/8 teaspoon salt (optional)
• 1 garlic clove, minced
• 2 lbs broccoli, rinsed and sliced
• 2 tablespoons sherry wine or 2 tablespoons rice wine

Directions:

1. Mix together sugar through soy sauce plus 1/2 cup water and put aside.
2. Heat oil in a skillet or wok over medium heat and add the garlic.
3. When garlic is golden brown, add the broccoli.
4. Turn the heat up and stir-fry 2 minutes.
5. Add sherry, cover quickly and cook 2 minutes.
6. Lift cover& add the soy sauce mixture.
7. When sauce thickens, remove and serve.

Reviews

[Imagenie]

Loved the flavor !!! Only thing I did different was to use rice vinegar instead of rice wine. Turned out great. I served this with Sesame Chicken Sesame Chicken. I will be making this again. Thank you.

[cooking with love]

This was perfect. I made it as written except to use Sake for the rice wine. That is what I had. It was just like in an Asian restaurant. Be sure and put the lid on quickly after you add the wine. It steams the broccoli in that wonderful flavor.

[J-Lynn]

Very good! I made it with sherry, and did cook a little longer than stated, but not too long! The oil was very necessary to prevent the veg. from sticking, but I'd like to try using a little broth instead.