Chinese Broccoli

When I was young, my mom repeatedly told us (there were three of us for a long time; then two more later) to eat our greens. She made mostly mustard greens and cooked them to death. So while I always went to the protein and carbs, I reluctantly chewed my way through the dreaded greens.

Now than I am way old, I have come to enjoy the fibrous veggies and in particular, my favorite is Chinese Broccoli with oyster sauce, a real staple in Cantonese cooking. While it took me nearly five decades to learn, I am feeling that I am finally following my mom's wishes and eating healthier.

I really enjoy my Chinese Broccoli (gai lon) as often as possible and recommend that those of you who dine in Chinese restaurants order this. You may want to scrape some of the oyster sauce to the side; it is very salty and not all that great for you. If you really want be in vogue, you may drink a few ounces of Argentine Torrontes with this as well as with the rest of your meal.