|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai-lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use regular broccoli if it's not available.
- 10 ounces Chinese broccoli (gai-lan)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 slice ginger (about 1/2-inch thick)
- For the Sauce
- 3 tablespoons chicken broth (or water)
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon sugar
Gather the ingredients.
Wash the Chinese broccoli; then cut off the ends, if not already trimmed, and cut into bite-sized pieces (about 2 inches long).
In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger and bring to a boil.
While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry, and sugar.
Bring to a boil in a small saucepan, then turn the heat down and keep warm while blanching the broccoli.
Add the Chinese broccoli to the boiling water. Cook until the stalks are tender, but crisp - about 3 to 4 minutes.
Rinse in cold running water and drain.
Pour the sauce over the broccoli.
Serve immediately and enjoy!