Try this Blanched Gai Lan Dressed with Rice Wine and Oyster Sauce recipe, or contribute your own.
Suggest a better descriptionGai lan is Chinese broccoli. Its 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. PER SERVING: 35 calories, 2 g protein, 4 g carbohydrates, 1 g fat (0 g saturated), 0 mg cholesterol, 298 mg sodium, 2 g fiber. Joyce Jue, San Francisco Chronicle, 7/8/92. Posted by Stephen Ceideberg; October 19 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 | ||
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Calories: 59 | ||
Calories from Fat: 38 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 268.2mg | 9 % | |
Potassium 40.4mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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