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.
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Remove any yellowed leaves, and cut off any dry or discolored ends from the stems.
Heat the oil in the wok over medium-high heat. Add the garlic and gai-lan.
Saute the gai-lan for approximately one minute, tossing frequently to coat the stems with oil and prevent the garlic from burning.
Add the water or stock to the gai-lan, and cover the wok securely so steam can build up inside.
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.
Remove the gail-lan from the wok, drizzle the oyster sauce over it, and toss well before serving it immediately.