2 tbsp oyster sauce
2 tbsp chicken stock
1 tbsp shao hsing wine, or dry sherry
1/2 tsp sugar
1/2 tsp sesame oil
1 to 1 1/2 pounds gai lan (chinese br, occoli)
1 tsp salt
1 tbsp peanut oil
Directions
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.
Servings: 4 servings
Blanched Gai Lan Dressed With Rice Wine & O Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Rice; Vegetable; Wine Recipes
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It is quite feasible to trace the history of recipes far back into history, in fact as far as the early Egyptians, and potentially, even further back. However, these, early cookbooks were just very simple pictorial instructions for food preparation.
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We hope you enjoy this Blanched Gai Lan Dressed With Rice Wine & O recipe.
