In an attempt to match Greg’s Snake Fang Salad, Drew, our webmaster, has shared a Cantonese favourite, Gai Lan, or Chinese Broccoli.
10 ounces Chinese broccoli (gai lan)
1 teaspoon salt
1 teaspoon baking soda
Knob of ginger, sliced thinly
3 tablespoons chicken broth or water
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
Blanch broccoli in a large saucepan, in just enough water to cover. Add the salt, baking soda and ginger. Bring to boil.
For sauce, combine the chicken stock, oyster sauce, dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
Cook for a few minutes, until the stalks are tender but slightly al dente. Rinse in cold running water. Drain.
Pour the sauce over the broccoli. Serve immediately, with steamed rice, and stir fried beef, chicken or pork.