Chow Gai Laan (Jade Green Broccoli)
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.
- 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.