
Gai Lan (aka Chinese broccoli) is a popular vegetable used in Asian and Chinese cuisine, which can be found in Asian markets and some farmers markets.
Gai Lan has big flat leaves, flower buds and thick stalks with a crunchy texture like asparagus. It belongs to the same species as broccoli and looks similar to broccolini, which is a hybrid between broccoli and Gai Lan.
This is my favorite way to eat Gail Lan which can be cooked whole or cut into bite- sized pieces with lots of garlic. The stalks can be tough so I prefer to remove the outer layer with a peeler before cooking.
Other ingredients you can add to the dish.
Oyster sauce
Mushrooms
Ginger, cut into thin slices
Gai Lan Stir Fry
Ingredients
1/4 cup water
1 lb  Gai Lan (Chinese broccoli)
2 Tablespoons oil
5Â garlic cloves, sliced (adjust to taste)
1/2 teaspoon red pepper flakes - optional
3 Tablespoons soy sauce
2 Tablespoons water
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sugar
Directions
Trim about 1 inch off the ends of the stalks. Optional - peel the outer layer of the stalks with a peeler.
In a wok or large skillet, heat 1/4 cup of water. Add the Gai Lan, cover and steam for a few minutes, turning over half way. Transfer to a plate, discarding the water.
Meanwhile, add soy sauce, water, rice wine vinegar, sesame oil and sugar in a bowl and set aside.
Heat some oil in the skillet and sauté the garlic for a couple of minutes on low heat until golden brown. Add the reserved Gail Lan and sauce. Turn up the heat and sauté until the stalks are tender.
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