Chow Gai Laan (Jade Green Broccoli) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan. Ingredients:
1 teaspoon sugar |
1 tablespoon cornstarch |
2 tablespoons light soy sauce |
1/4 cup oil |
1/8 teaspoon salt (optional) |
1 garlic clove, minced |
2 lbs broccoli, rinsed and sliced |
2 tablespoons sherry wine or 2 tablespoons rice wine |
Directions:
1. Mix together sugar through soy sauce plus 1/2 cup water and put aside.
2. Heat oil in a skillet or wok over medium heat and add the garlic.
3. When garlic is golden brown, add the broccoli.
4. Turn the heat up and stir-fry 2 minutes.
5. Add sherry, cover quickly and cook 2 minutes.
6. Lift cover& add the soy sauce mixture.
7. When sauce thickens, remove and serve.
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