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.
