Liang Pan Chich Lan
from: Dr House

Broccoli Stem Salad by Florence Lin from her Chinese cookbook

SERVES 4

• 2 cups broccoli stems
• 1 quart water
• 1/2 teaspoon baking soda, see note

Dressing

• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon Braggs liquid aminos or light soy sauce
• 1 tablespoon dark sesame oil, see note

Note: The baking soda must be added to get the bright green color. Do NOT use light cooking sesame oil. You want the dark smoky kind.
Peel tough outer layer from the stalks and rinse. Now cut off flowerets including 1 inch of the stem in the cut. Use the flowerets in another dish.

Now the stems. Cut into 1 1/2 X 1/2 X 1/2 inch strips [or close] or 1/4 inch diagonal slices to make about 2 cups.

In sauce pan boil the water then add stems and soda. Parboil for 1 minute. Drain and rinse in cold water. Dry with paper towels and set in mixing bowl. Add dressing ingredients. Mix well. Chill

Serve cold.