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2tboyster sauce
2tbchicken stock
1tbshao hsing wine, or dry sherry
1/2tssugar
1/2tssesame oil
1 - 1 1/2lbsgai lan (Chinese broccoli)
1tssalt
1tbpeanut 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.
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