Blanched Gai Lan With Oyster Sauce (Chinese Broccoli)
Gai lan is Chinese broccoli. I first had this when we went out for Dim Sum. The stalks are crisp the dressing is salty, sweet and rich.
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INGREDIENTS
Nutrition- 2tablespoons oyster sauce
- 1⁄2teaspoon cornstarch
- 2tablespoons chicken stock
- 1
- 1⁄2teaspoon sugar
- 1teaspoon soy sauce
- 1⁄2teaspoon sesame oil
- 1teaspoon finely shredded ginger
- 1
- 1 - 1 1⁄2lb gai lan (chinese broccoli)
- 1teaspoon soy sauce
- 1tablespoon olive oil
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DIRECTIONS
- Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic 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 1-3 quarts of water to a boil in a wok and add the soy and oil.
- Add the greens, bring back to a second boil with lid on.
- Turn off the heat and let greens steam 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.
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