Blanched Gai Lan Dressed With Rice Wine And Oyster Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Chinese | Ceideburg 2, Chinese, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | Oyster sauce |
| 2 | T | Chicken stock |
| 1 | T | Shao Hsing wine, or dry |
| sherry | ||
| 1/2 | t | Sugar |
| 1/2 | t | Sesame oil |
| 1 | To 1 1/2 pounds gai lan | |
| Chinese broccoli | ||
| 1 | t | Salt |
| 1 | T | Peanut oil |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 36
Total Fat: 4g
Cholesterol: <1mg
Sodium: 839mg
Potassium: 26mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: <1g