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Chinese Broccoli (Gai Lan) in 2 Dishes
Dish 1
Stalks from 2 pounds of Gai lan (Dish 2 uses tops)
6 fresh water chestnuts, peeled and diced in 1/2 inch cubes
1/2 pound white shrimp
1 egg white
1 tablespoon vegetable oil
1 inch piece of young ginger, peeled and thinly sliced
1 tablespoon rice wine
Salt and white pepper to taste
Sesame oil to taste
Peel the gai lan stalks to remove outer tough skin cut into 1/2-inch cubes and set aside. Shell and devein shrimp, rinse in cold water, add egg white to shrimp, mix gently, then drain off excess egg white.
Poach the gai lan stalks, water chestnuts and shrimp in a hot-water bath (just boiling) for about 1 minute, until the shrimp just lose their translucency and start to curl up (DO NOT OVERCOOK), then remove from water and drain well.
Place a wok over high heat. When hot, add the oil and swirl pan to coat it with oil. When oil is hot, add ginger, stir fry until aroma releases. Add the shrimp and vegetables and toss to coat with oil. Add the wine and a pinch of salt and white pepper. Cook until the sauce is reduced somewhat. Be careful not to overcook the shrimp.Sprinkle in a few drops of sesame oil to finish. Serves 4
Dish 2
2 pounds gai lan (Chinese broccoli)
1 tablespoon vegetable oil
1/2 cup oyster sauce
Asian sesame oil to taste
Pinch of freshly ground white pepper
Cut the top inch off the gai lan leaves and discard. Cut the gai lan at the base of each leaf or flower. Set aside the stalks. Wash leaves (along with any blossoms). Add oil to a pot of just-boiling water (reduce heat once water is at boiling point), then add leaves. For presentation, try to keep the leaves orderly, lying lengthwise together. After a minute or so, when leaves have softened but retain their bright green color, drain and place on a warmed plate. Make sure leaves and blossoms stay in a nice lengthwise pattern.
Combine the oyster sauce, sesame oil and white pepper in a small saucepan and heat just until it starts bubbling. Drizzle sauce back and forth across the blanched leaves and serve hot. Serves 4
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