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How to Cook Gai Lan 101 (Restaurant Style)

Gai lan (or Kai lan) is often referred to as Chinese broccoli. It's appearance bears no resemblance to broccoli as gai lan has leafy greens and thinner stems. Gai lan is a popular vegetable commonly found on the menus at dim sum and at Chinese restaurants.

This delicious vegetable can be purchased from most Asian grocers as well as some mainstream grocers, like Loblaws. I always look for gai lan with thinner stems and green leaves without any flowers. The thinner stems are generally more tender and green leaves indicate freshness.

The following recipe is my favorite way of cooking gai lan. It is also how gai lan is served at dim sum. This dish can also be served as part of a multi-course meal.

I like Lee Kum Kee brand as they have a great allergen warnings.

1-1/2 lb gai lan
2 tbsp vegetable oil
3 tbsp oyster sauce
3 tbsp siracha sauce

1. Bring water to a boil in a large pot over high heat.

2. Trim the gai lan stem 1/4 inch from the end. Cut the gai lan so you have stems and leaves. Separate them out.

3. Blanche the gai lan stems for 5 minutes and take out the stems when the water returns to a boil. If you prefer crunchier stems, blanche for 3 minutes.

4. Blanche the gai lan leaves for 1 to 2 minutes and drain. Arrange gai lan leaves and stems on a serving platter.

5. In a small sauce pan, heat vegetable oil over high heat until it is smoking. Pour the hot oil over the gai lan.

You will hear a sizzle when you pour the hot oil over the gai lan.

6. In a small dish, pour out the oyster sauce and siracha sauce to serve along with the gai lan for dipping.

Source: Frugal Allergy Mom

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