Blanched Gai Lan Dressed With Rice Wine And Oyster Sauce Recipe

• 2 Tbsp. Oyster sauce
• 2 Tbsp. Chicken stock
• 1 Tbsp. Shao Hsing wine, or possibly dry
• 1/2 x tp Sugar
• 1/2 tsp Sesame oil
• 1 lb gai lan -- (Chinese broccoli)(1 to 1 1/2)
• 1 tsp Salt
• 1 Tbsp. Peanut oil

1. Gai lan is Chinese broccoli.
2. It's not much like the Western stuff.
3. It has thinner stems, flowers and leaves and is eaten more as a green.
4. Combine the oyster sauce, chicken stock, Shao Hsing wine, sugar and sesame oil in a small saucepan.
5. Bring to a boil and cook till sauce thickens.
6. Set aside.
7. Wash the gai lan in cool water.
8. Trim off and throw away the tough bottoms.
9. Peel stalks if they are thick and tough; leave gai lan whole or possibly cut into thirds.
10. Bring 3 to 4 qts of water to a boil in a wok or possibly stock pot; add in the salt and oil.
11. Add in the greens, bring back to a second boil.
12. Turn off the heat and let greens stand for a minute or possibly two.
13. When the green stalks brighten, test one for doneness.
14. It should be tender and crisp.
15. Drain immediately and shake off excess water.
16. Transfer to a platter, pour dressing over, and serve immediately.
17. Serves 4 to 6.

oyster sauce, chicken stock, hsing wine, sugar, sesame oil, salt, peanut oil

Taken from cookeatshare.com/recipes/blanched-gai-lan-dressed-with-rice-wine-and-oyster-sauce-86960 (may not work)