Chow Gai Laan (Jade Green Broccoli)
Recipe: #14685
October 18, 2014
Categories: Side Dishes, Broccoli, Chinese, Sunday Dinner, Wok/Stir-Fry Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"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. Gai laan (sometimes called "Chinese broccoli") is actually not the same plant as what Americans call broccoli, but broccoli is a good substitute which works well in this recipe for cooks who don't have access to gai laan."
Ingredients
Nutritional
- Serving Size: 1 (202.4 g)
- Calories 113.4
- Total Fat - 9 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 2061.2 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 5.3 g
- Sugars - 6.1 g
- Protein - 0.5 g
- Calcium - 110.2 mg
- Iron - 0.1 mg
- Vitamin C - 19.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix together sugar, cornstarch, soy sauce and water and put aside.
Step 2
Heat oil in a skillet or wok over medium heat and add the garlic.
Step 3
When garlic is golden brown, add the broccoli.
Step 4
Turn the heat up and stir-fry 2 minutes.
Step 5
Add wine, cover quickly and cook 2 minutes.
Step 6
Lift cover and add the soy sauce mixture.
Step 7
When sauce thickens, remove and serve.
Tips
No special items needed.