Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce
Looking to impress family or friends? Try this dish that is simple yet delicious. 86
chinese (xiao xiang) wine
or dry sherry
gai lan (Chinese broccoli)
up to 1 1/2 pounds
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.