2 tablespoon oyster sauce
2 tablespoon chicken stock
1 tablespoon shao hsing wine, or dry sherry
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 to 1 1/2 pounds gai lan (chinese br; occoli)
1 teaspoon salt
1 tablespoon 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.
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