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(1)
30 minutes
Prep: 20 minutes
Cook: 10 minutes
40 calories per serving view nutrition facts
4 servings
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| 2 | tablespoons | oyster sauce | |
| 2 | tablespoons | chicken broth | |
| 1 | tablespoon | shao hsing wine | or dry sherry |
| 1/2 | teaspoon | sugar | |
| 1/2 | teaspoon | sesame oil | |
| 1 | pound | gai lan (Chinese broccoli) | up to 1 1/2 pounds |
| 1 | teaspoon | salt | |
| 1 | tablespoon | peanut oil |
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.
I lived in Thailand, Singapore and Malaysia for 3 years and one of my favorite dishes was Oyster Gai Lan, this is the closest recipe to the dish I was served in all three countries - although it was garnished with sauteed shallot and ginger. Can't tell you how long I've been looking for this recipe from all the local food hawkers in those countries!!
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| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 846mg | 35% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a very quick and easy recipe. Using the lemon juice really is the key as it makes the porks chops moist (not dry) and yummy!
