| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Chinese |
Chinese, Vegetables, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oyster sauce |
| 2 |
tb |
Chicken stock |
| 1 |
tb |
Shao Hsing wine, or dry sherry |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 1 |
|
To 1 1/2 pounds gai lan (Chinese broccoli) |
| 1 |
ts |
Salt |
| 1 |
tb |
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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