Tuesday, October 1, 2013

Blanched Gailan with Propeller Clam

1 small bunch gailan - trimmed and separate stalks and leaves
handful of northern propeller clams
2 cloves garlic - chopped
2 slices ginger
1 tbsp oyster sauce
4 tbsp chicken stock
cornstarch solution
1/2 tsp salt
1/2 tsp sugar
pinch of pepper

Bring a pot of water to boil.  Add a little salt and sugar.  Blanch the stalks for 1 minute, then add leaves and blanch for another minute. 
Use a slotted ladle and transfer vegetables to a serving plate.
Leave 4 tbsp of water in the pot and discard the rest.
In another small pan, heat up a little oil and saute the ginger and garlic till lightly browned.  Add the water and chicken stock and bring to a boil.  Add oyster sauce and mix well.
Add clams and cook for 20 to 30 seconds or till just cooked.  Stir in cornstarch solution for a slightly thicker gravy.
Pour clams and gravy onto the blanced vegetables and serve warm.