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       Title: Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce
  Categories: Chinese, Vegetables, Ceideburg 2
       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.
   
   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.
  
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