Stir-fried Gai Lan with Fish Cake & Lap Cheong
This dish is an alternative way of cooking Gai Lan (Chinese broccoli) traditionally, very tasty, full of flavours, that the vegetable turns out to be the most enjoyable part, as it absorbs the oil of lap cheong and natural sweetness of fish. Best served hot with steamed rice.
Chinese broccoli (aka, Gai lan) is widely used in Chinese cuisine, especially Cantonese dishes. Its name in Chinese, (芥蘭 Gai lan) literally means "mustard orchid", and belongs to the same plant family as broccoli and kale. It's high in beta-carotene, and contains folate, vitamin E, iron and calcium.
The most popular way of cooking gai lan is stir-fried with ginger or garlic, or just boiled with water, then served with oyster sauce. Their thick stems are edible, but take longer time to be cooked as compared with their dark green leaves. Sometimes, you might find it’s got a bit bitter in taste. My mum used to add a hint of sugar to balance their mild bitterness and bring out the best of this lovely vegetable.
If you’re fed up with the usual way of blanching gai lan or stir-fried it with garlic, here’s my mum’s favourite cooking way. She liked to stir fry it with fish cake or/and Lap Cheong (臘腸 Chinese sausage).
This stir-fried Gai Lan dish is tasty, full of flavours, that the gai lan turns out to be the most enjoyable part, as it absorbs the oil of lap cheong and natural sweetness of fish. My kid likes this vegetable the most when it’s cooked in this way.
Continue reading:
Chinese broccoli (aka, Gai lan) is widely used in Chinese cuisine, especially Cantonese dishes. Its name in Chinese, (芥蘭 Gai lan) literally means "mustard orchid", and belongs to the same plant family as broccoli and kale. It's high in beta-carotene, and contains folate, vitamin E, iron and calcium.
The most popular way of cooking gai lan is stir-fried with ginger or garlic, or just boiled with water, then served with oyster sauce. Their thick stems are edible, but take longer time to be cooked as compared with their dark green leaves. Sometimes, you might find it’s got a bit bitter in taste. My mum used to add a hint of sugar to balance their mild bitterness and bring out the best of this lovely vegetable.
If you’re fed up with the usual way of blanching gai lan or stir-fried it with garlic, here’s my mum’s favourite cooking way. She liked to stir fry it with fish cake or/and Lap Cheong (臘腸 Chinese sausage).
This stir-fried Gai Lan dish is tasty, full of flavours, that the gai lan turns out to be the most enjoyable part, as it absorbs the oil of lap cheong and natural sweetness of fish. My kid likes this vegetable the most when it’s cooked in this way.
Continue reading:
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