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Broccoli in Oyster Sauce

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
Chinese broccoli, or kale, does not resemble Italian broccoli, which is a member of the cabbage and cauliflower family. It is, instead, a stem vegetable with small white flowers and dark green leaves. The stems are slender and juicy, while the leaves have a slightly bitter taste. This vegetable was cultivated originally in China's southern states, particularly Guangzhou (Canton), but is now grown in most parts of China.
1 bunch chinese broccoli (gai larn) (available at Chinese stores)
6 cups boiling water, mixed with 1 teaspoon salt
1 tablespoon peanut oil or 6 cups light chicken broth
For Sauce:
1 tablespoon chicken broth
1/4 cup oyster sauce (available at Chinese stores)
Broccoli in Oyster Sauce Recipe at
Trim each stalk of broccoli. Use only the top 6 inches of each broccoli stalk. Discard the leaves except for the young leaves at the tips. Wash the broccoli under cold running water, and pat dry with paper towels. Bring the water to a rolling boil. Add the broccoli and boil over high heat for 2-3 minutes.

Meanwhile, gently simmer together the 1 tablespoon chicken broth and oyster sauce. Strain the broccoli out of the water, arrange neatly on a serving plate and cut the stalks in halves with a pair of scissors.

Spoon the oyster sauce over the broccoli greens and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 43
Fat. Total: 4g
Protein: 1g
Carbohydrates, Total: 2g
Sodium: 112mg
% Cal. from Fat: 84%
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