Recipe Feeds:

















General kitchen advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?






Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce
Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce Category Chicken Recipes 
Views 181 
Ratings 0 
Ingredients And Procedures
Ingredients
2tablespoonoyster sauce
2tablespoonchicken stock
1tablespoonshao hsing wine, or dry sherry
1/2teaspoonsugar
1/2teaspoonsesame oil
1 - 1 1/2lbsgai lan (Chinese broccoli)
1teaspoonsalt
1tablespoonpeanut oil

Directions:

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.

Notes: 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.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: