Chinese broccoli or Gai lan/Kai lan in chinese is a thick stemmed leafy green vegetable packed with nutrients. Chinese cooking often stir fry this vegetable with garlic and sometimes a splash of chinese cooking wine.
Chinese broccoli, a big whole bunch for it wilts and shrinks quite a bit during the cooking process
Garlic, about 4 cloves, skinned and sliced
Cooking oil, about 1 TBSP (I normally use olive oil)
Sesame oil, a few drops (optional)
Oyster sauce, 1 tsp (optional)
Chinese cooking wine, a dash, about 1 TBSP
Salt to taste
Heat up a big pan or wok and put in the oil, once the oil starts to heat up, add in the garlic and stir fry, taking care not to let it burn. Once it's golden, scoop up the garlic and set aside.
Throw in the Chinese broccoli and stir fry, mixing thoroughly and scoop those at the bottom to the top continuously. Add the sesame oil, oyster sauce, chinese cooking wine, and salt and stir fry to mix evenly. Dish up. Do not over cook the vegetable as it will get really chewy. It's delicious when the stalks have a heavy crunch to it when you bite into it
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