Directions:
- Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
- Bring to a boil and cook until sauce thickens.
- Set aside.
- Wash the gai lan in cold water.
- Trim off and discard the tough bottoms.
- Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
- Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
- Add the greens, bring back to a second boil with lid on.
- Turn off the heat and let greens steam for a minute or two.
- When the green stalks brighten, test one for doneness.
- It should be tender and crisp.
- Drain immediately and shake off excess water.
- Transfer to a platter, pour dressing over, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.71 Kcal (313 kJ) | ||
| Calories from fat | 24.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 4% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 350.14mg | 15% | |
| Potassium | 16.75mg | 0% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 120.2mg | 200% | |
| Vitamin A | 3.8mg | 126% | |
| Iron | 333.6mg | 1853% | |
| Calcium | 169.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 65.58 Kcal (275 kJ) | ||
| Calories from fat | 21.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 4% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 307.35mg | 15% | |
| Potassium | 14.7mg | 0% | |
| Total Carbs | 8.16g | 3% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 1.69g | 8% | |
| Protein | 2.09g | 5% | |
| Vitamin C | 105.5mg | 200% | |
| Vitamin A | 3.3mg | 126% | |
| Iron | 292.8mg | 1853% | |
| Calcium | 149mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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