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Braising

Gai Lan with Vegetarian Oyster Sauce

Long-stalked, leafy gai lan, or Chinese broccoli, is sweeter than broccoli or broccoli raab, but its cruciferous cousins will also work here.

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Long-stalked, leafy gai lan, or Chinese broccoli, is sweeter than broccoli or broccoli raab, but its cruciferous cousins will also work here.

Servings
8

Ingredients

  • 1 lb. gai lan cut into 2-inch pieces
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 Tbs. vegetarian oyster sauce
  • 2 Tbs. Chinese rice wine or dry sherry
  • 1 tsp. sugar
  • 1/2 tsp. sesame oil
  • 1 tsp. cornstarch

Preparation

1. Cover gai lan with water in large saucepan; stir in salt and baking soda, and bring to a boil over medium-high heat. Cook 4 minutes, or until tender. Rinse under cold water, and drain.

2. Bring oyster sauce, rice wine, sugar, and sesame oil to a boil in separate saucepan. Whisk cornstarch into 1 Tbs. cold water, and add to oyster sauce. Cook 2 minutes, or until thickened. Serve broccoli with warm sauce.

Nutrition Information

  • Calories 36
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 189 mg
  • Sugar Content 1 g