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Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce

 

Looking to impress family or friends? Try this dish that is simple yet delicious.
89

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons oyster sauce
2 tablespoons chicken broth
1 tablespoon chinese (xiao xiang) wine
or dry sherry
*
½ teaspoon sugar
½ teaspoon sesame oil
1 pound gai lan (Chinese broccoli)
up to 1 1/2 pounds
*
1 teaspoon salt
1 tablespoon peanut oil

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 4083% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 846mg 35%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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