1-2 bunches gai lan
2 cloves of minced garlic
1 tsp minced ginger
Fresh chilli or flakes to taste
2 Tbsp cooking oil
1/8 cup vegetable stock
Sesame oil to taste
Soy sauce to taste
- Thoroughly wash gai lan to ensure there’s no dirt or grit, and pat dry.
- Heat the oil in a wok or pot over medium-high heat.
- Add the garlic, ginger, chilli and gai lan. Sauté for 30 secs to one minute, tossing frequently.
- Add the stock and cover the wok/pot to let steam build up inside.
- Steam for approximately two to three minutes.
- Remove the lid and test one of stems with a fork, making sure it’s firm but soft enough to be pierced. The leaves will have wilted but you don’t want them too soft and falling apart.
- Take off the heat and add a dash of sesame oil and soy sauce for aroma and taste. Toss.
- Plate gai lan with some of the stock juice.
You can order organic Chinese broccoli when in season, along with many other groceries from our webstore.