Chinese broccoli. Or Gai Lan.
Pretty much the most enjoyable way to get a good serve of leafy greens up ya.
I’m also using its close cousin Choy Sum and some young spring onions.
Any Asian greens will do or even just plain old broccoli. The light sauce makes this fun to eat. And if you didn’t know, cooking with ginger beer is the absolute tits!
Prep time – 5 minutes – Cooking time – 10 minutes
Ingredients – serves 2 as a meal, 4 as a side.
- 1 cup good ginger beer
- 1 tbsp xiao xing – chinese cooking wine
- 1 tbsp kecap manis
- 1 tbsp light soy
- 1 tbsp shredded ginger
- 1 long red chili – sliced
- 2 star anise
- 2 bunches young gai lan
- 1 bunch choy sum
- 1 bunch spring onions
Place all of the sauce ingredients in a pan and simmer gently for 5 minutes. Remove the star anise and set aside.
Pre-heat a steamer. I’ve used an old school bamboo basket because they are rad. Any steamer will do.
Trim any woody ends from the stems of the greens. Wash these and the spring onions well. Cut the vegetables into 5 cm lengths.
Steam for 1 minute.
Serve with your delicious sauce.
- Makes a great side dish or a stand alone meal with a little starch.
- I ate mine with pan-fried shallot pancakes and a few drops of chili oil. Oh lordy!
- Look for younger gai lan, the older ones get a bit chewy. The thickness of the stems and darkness of leaf is the best way to tell.