Chow Gai Laan (Jade Green Broccoli) Recipe #103243
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.
by echo echo
15 min | 5 min prep
SERVES 6
- 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 rice wine
- Mix together sugar through soy sauce plus 1/2 cup water and put aside.
- Heat oil in a skillet or wok over medium heat and add the garlic.
- When garlic is golden brown, add the broccoli.
- Turn the heat up and stir-fry 2 minutes.
- Add sherry, cover quickly and cook 2 minutes.
- Lift cover& add the soy sauce mixture.
- When sauce thickens, remove and serve.
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5 stars