Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce

Ingredients

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.

Reviews

I lived in Thailand, Singapore and Malaysia for 3 years and one of my favorite dishes was Oyster Gai Lan, this is the closest recipe to the dish I was served in all three countries - although it was garnished with sauteed shallot and ginger. Can't tell you how long I've been looking for this recipe from all the local food hawkers in those countries!! over 7 years ago

+1

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.