STIR-FRIED CHINESE BROCCOLI (CHOW GAI LAN)

10 stalks Chinese broccoli (gai lan), about 12 ounces
1 tablespoon vegetable oil
3 slices ginger
3/4 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Shao Hsing rice cooking wine

Wash the broccoli in several changes of cold water, and drain thoroughly in a colander until dry to the touch. Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be peeled, then halved lengthwise. Cut the broccoli stalks and leaves into 21/2-inch-long pieces, keeping the stalk ends separate from the leaves and buds.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the oil and ginger, and stir-fry 30 seconds. Add only the broccoli stalks, and stir-fry 1-1 1/2 minutes until the stalks are bright green. Add the leaves, and continue cooking for 1 minute until the leaves are just limp.

Sprinkle on the sugar, salt and rice wine. Stir-fry 2-3 minutes, or until the vegetables are just tender but still bright green. Serve immediately.

Makes 4 servings
Source: The Wisdom of the Chinese Kitchen by Grace Young