Gai larn

Gai larn

Chinese broccoli

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From
Encyclopedia of Food and Cookery

Also called Chinese kale, this is one of the most popular Asian vegetables, often appearing as a dish at banquets and on its own trolley at yum cha. Gai larn has dark green leaves, fat yet tender stems, and small white flowers. For the Chinese it is the stem that is the choice part of this vegetable, the leaves being largely neglected.

If the stems have a tough skin they are best lightly peeled. Gai larn may be steamed, boiled, stir-fried or braised. The simplest way to prepare gai larn is to discard the large outer leaves, cut the stems into finger lengths, drop them into lightly salted boiling water with a few drops of peanut oil added, and cook until tender-crisp. Drain well, splash a little oyster sauce over and serve hot.

Ingredients

Quantity Ingredient
see method for ingredients

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