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Chinese broccoli and oyster sauce Recipe


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     Chinese broccoli and oyster sauce

Category   Salads - Soups - Sidedishes
Sub Category   None

10 oz. Chinese broccoli (gai Lon)
1 t. Salt
1 t. Baking soda
1 slice ginger (about 1/2 inch thick)
3 T. Chicken broth
2 T. Oyster sauce
1 T. Chinese rice wine or dry sherry
1/2 t. Sugar

Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite size pieces (about 2 inches long). In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil. While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli. Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3-4 minutes). Rinse in cold running water. Drain. Pour the sauce over the broccoli. Serve immediately.

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