Recipe#25706

Title: Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce

Joyce Jue, San Francisco Chronicle, 7/8/92.
  
  Posted by Stephen Ceideberg; October 19 1992.

Yield: 4 servings
 
      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
 
  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.