Blanched Gai Lan Dressed With Rice Wine & Oys Recipe


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Blanched Gai Lan Dressed With Rice Wine & Oys Recipe from the Recipes 4U Cookbook

 

Blanched Gai Lan Dressed With Rice Wine & Oys Recipe

Recipe Ingredients

2 tbsp oyster sauce
2 tbsp chicken stock
1 tbsp shao hsing wine, or dry sherry
1/2 tsp sugar
1/2 tsp sesame oil
1 to 1 1/2 pounds gai lan (chinese br, occoli)
1 tsp salt
1 tbsp peanut oil

Recipe Preparation

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.

 

 

Servings: 4

 

 

 

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This Blanched Gai Lan Dressed With Rice Wine & Oys Recipe is one of our Vegetable Recipes, which are collected from visitor submissions and public domain sources. Obviously, with in excess of 50,000 recipes it would be a seriously difficult task to prepare and test every single one, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any thing that looks wrong, let us know.


 

Blanched Gai Lan Dressed With Rice Wine & Oys Recipe

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