Kai Lan (also known as Chinese Broccoli)
Kai Lan is commonly use in Chinese, Vietnamese, Burmese and Thai cuisine. It has a flavor similar to broccoli but not as strong as broccoli raab. It is frequently stir-fried with garlic and ginger or steamed and served with oyster sauce. The plants are cold tolerant and are frequently grown for fall and early winter harvests.
Clean and store as you would for any green.
Stir-fried Kai Lan
Kai Lan trimmed – the ones in your share are young and fairly tender. Trim off the very bottoms of the stems and any stem area you find tough, run a vegetable peeler over it.
4 cloves of garlic
5 slices of ginger
3 TBSP of oyster sauce
1 TBSP of honey
1 tsp of sesame oil
2 tsp water
Jasmine or Basmati rice
- Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.
- Add the vegetables and stir fry for half a minute.
- Add 2 tablespoons of water and 1 tsp of salt. Cover with a lid. Let it cook for 5 minutes.
- Remove the lid and continue to stir-fry until the water is dried out. If stalks are still not crisp-tender add a little more water and keep cooking.
- Combine the oyster sauce, light soy sauce, honey, and water.
- Once the Kai Lan is cooked, cut the larger stalks in half and place on top of the rice. Drizzle with the sauce and fried garlic.
Simple and tasty!