Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce
Looking to impress family or friends? Try this dish that is simple yet delicious.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
oyster sauce
|
|
| 3E+1 | ml |
chicken broth
|
|
| 15 | ml |
chinese (xiao xiang) wine
or dry sherry |
* |
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
sesame oil
|
|
| 453.6 | g |
gai lan (Chinese broccoli)
up to 1 1/2 pounds |
* |
| 5 | ml |
salt
|
|
| 15 | ml |
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.
