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How to Cook Gai-Lan

by
author image Brad Waters
Brad Waters is a career-life coach and consultant. He has also been a writer for 15 years and is currently a panel expert at PsychologyToday.com, where he writes the "Design Your Path" blog. Brad holds a Bachelor of Arts in English and a Master’s degree in social work from the University of Michigan.
How to Cook Gai-Lan
Try gai-lan as an alternative to broccoli or kale. Photo Credit NA/AbleStock.com/Getty Images

Gai-lan, also known as kai-lan, is commonly referred to as Chinese broccoli or Chinese kale. It is classified in the scientific family of vegetables that includes cabbage, cauliflower, broccoli and kale. Gai-lan is popular in Asian countries and increasingly common in U.S. supermarkets. Its flavor can be compared to a cross between broccoli and kale. Gai-lan is recognized by its thick main stem with large, green leaves.

Step 1

Remove any yellowed leaves, and cut off any dry or discolored ends from the stems.

Step 2

Heat the oil in the wok over medium-high heat. Add the garlic and gai-lan.

Step 3

Saute the gai-lan for approximately one minute, tossing frequently to coat the stems with oil and prevent the garlic from burning.

Step 4

Add the water or stock to the gai-lan, and cover the wok securely so steam can build up inside.

Step 5

Steam the gai-lan for approximately two to three minutes. Remove the lid and test one of the gai-lan stems with a fork. The stem should be firm but allow the fork to pierce into the center. The leaves should appear dark green and wilted but not mushy.

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Step 6

Remove the gail-lan from the wok, drizzle the oyster sauce over it, and toss well before serving it immediately.

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