And the latest mystery vegetable is….

April 21, 2010

Gai lohn!

Aka Gai-lon, or Kailan, or simply as Chinese Broccoli or Chinese Kale… congrats to sarah from the mysterious Interwebs for coming up with the right answer!

The raw veggie...

Yes, it’s similar to Broccoli Rabe – both are in the same Genus of Brassica. They have a similar, somewhat bitter taste, and could be used pretty much interchangeably in recipes.

I tried a recipe from my new Culinary Goddess, Jaden Hair of – it’s in her book (not surprising titled) The Steamy Kitchen Cookbook (highly recommended BTW).

Chinese Broccoli with Oyster Sauce and Roasted Garlic

I lb Chinese Broccoli

1/4 cup Vegetable Stock

1 tbl Rice Wine or Dry Sherry

1/2 tsp Sugar

1 1/2 tbl High-Heat Cooking Oil (i.e. Canola)

5 to 8 Cloves Garlic, peeled and gently smashed, but left intact

1 1 inch piece of fresh Ginger cut into 1/8” rounds and smashed with side of cleaver or knife

3 tbl Oyster Sauce

1/2 tsp Sesame Oil

1. Wash the Chinese Broccoli and trim 1 inch from the bottom and discard. Mix together the stock, wine and sugar and set aside.

2.Heat a wok or large pan on medium-low heat. Add the oil, and when hot, add the garlic and ginger. Fry until golden brown on all sides. Be careful not to burn.

3. Turn heat to high and add Broccoli. Turn and scoop until all the stalks have been bathed in the infused oil.

4. Pour in the stock mixture and cover with a tight-fitting lid. Turn heat down to medium and let steam 3 to 4 minutes or until the stalks can be easily pierced with a fork.

5. Remove the Broccoli to a plate. Remove and discard the ginger from the pan. Add the oyster sauce and sesame oil to the pan and turn the heat to high. Stir for about a minute until bubbly and thick and pour the sauce over the Broccoli.

The finished dish...

I think this same technique/sauce would also be great with regular broccoli, bok choy, or even asparagus…

If you give this recipe a try, please post your thoughts!

Back to the kitchen… see you soon!

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