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Chinese Broccoli and Straw Mushrooms

November 24, 2008

Chinese broccoli is kind of like broccoli rabe in looks, but its sweeter than broccoli rabe.  I love this preparation, served with straw mushrooms and in an oyster sauce.  Serves 4.


2 bunches Chinese broccoli (gai lan), thick ends trimmed off

1 t canola or vegetable oil

1 clove garlic, minced

1 t minced ginger

3 T chicken broth or water, mixed with 1/2 t cornstarch

2 T oyster sauce (or vegetarian oyster sauce)

1 T Chinese rice wine or dry sherry

1/2 t sugar

1 14 oz can straw mushrooms


Bring a large pot of water to a boil and blanch broccoli for 3-4 minutes, until stalks are beginning to get tender.  Drain broccoli and shock in ice water to stop the cooking.  Drain and set aside.

Stir together stock, oyster sauce, rice wine (or sherry) and sugar in a small bowl.  Set aside.

Heat oil in a wok over medium high heat.  Add garlic and ginger and stir fry until ginger begins to turn golden, about 2 minutes.    Add broccoli and sauce mixture and stir fry for 3-4 minutes. Add water if sauce becomes too thick.  Add mushroom and stir fry until heated through.  Serve immediately.

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