Gai Lan or Chinese Kale (Chinese broccoli) is a leafy vegetable richen with deep green and pungent fresh flavour. It tastes very similar to broccoli but with a just a little bit bitterness. These gorgeous greens are packed with beta-carotene and high in fiber.
The best and easiest way of cooking Chinese kale is stir frying. It can go with chicken, meat or seafood but I love the simplicity of plain green drenching in oyster sauce. A quick heat turned these luscious greens to glossy crunches. So savoury and earthy.
The best part of Chinese kale is actually on its stem which is packed with sweet juice. When it is cooked, the inside gently melts while the outside is still fresh. It’s so quick and healthy. This with hot rice, there is nothing really quite compared.
Chinese Kale in Oyster Sauce
Ingredients: (2 servings)
200 gm Chinese kale (Gai Lan)- washed and cut into 2 inches long
3 cloves garlic- bruised
2 tbsp oyster sauce
1 tbsp soy sauce
2-3 tbsp vegetable stock or water
1/2 tsp sugar
1 1/2 tbsp oil
- Heat oil in a wok over the medium-high heat and sauté garlic until yellowish.
- Add Chinese kale and toss in hot oil for 10 seconds.
- Add oyster sauce, soy sauce, and sugar. Stir for 2 minutes or until Chinese kale turns slightly soft.
- Add vegetable stock or water if it becomes too dry. Check the seasoning and serve hot.
When I was a kid, I didn’t like Chinese kale though my mum added it in most noodle dishes. Now eating this, it felt home and cozy. My son loved this vegetable now and it’s so easy to make him devour those juicy stalks with some hot rice. I wonder now how it will taste in my noodle soup… I guess we’ll have to wait to find out tonight 🙂