Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Oriental Vegetable Reference and Recipe Guide

Gai Lon (Chinese Broccoli)

Appearance:

Gai Lon: (Chinese Broccoli) This vegetable also known as Chinese Kale has sturdy green stems, large flat leaves and loose buds that unlike traditional broccoli do not form heads. Flavour is similar to broccoli and stems, leaves and buds are used in cooking. Gai Lon (Chinese Broccoli)

Use and Preparation:

To prepare wash under cold running water. Remove leaves and flower buds, stems should be peeled as outer layer can be quite fibrous. Stems, leaves and buds are then chopped and used in a wide variety of dishes, such as stir-fry dishes, soups and casseroles. This vegetable can be substituted in dishes calling for traditional broccoli.

Fresh Gai Lon Salad / Jade Green Gai Lon / Gai Lon with Pea Pods

Fresh Gai Lon Salad
1 lb (500g) Gai Lon stalks peeled	2 tbsp (30 ml) vinegar
1 tbsp (15 ml) soy sauce	1 tbsp (15 ml) sesame oil
1 tsp (5 ml) sugar	1 tbsp (15 ml) sesame seeds (toasted)
Cut peeled stalks lengthwise into uniform spears, then cut spears in half crosswise. Cook Gai Lon in 1 inch (2.5 cm) of boiling salted water for 10-15 minutes or until just done. Drain and chill. In a screw top jar combine vinegar, soy sauce, sesame oil and sugar, cover and shake to mix well and sugar is dissolved. Pour dressing over Gai Lon, toss to coat and sprinkle with sesame seeds.
Makes: 4-6 servings

Jade Green Gai Lon
2 quarts (2 L) water	4 tbsp (60 ml) corn or peanut oil
1 small bunch Gai Lon	2 tbsp (30 ml) oyster sauce
1 tbsp (15 ml) dark soy sauce	1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice wine or dry sherry
Bring 2 quarts (2L) of water and 2 tbsp (30 ml) oil to a boil in a large saucepan. Wash and peel Gai Lon, and cut diagonally into bite size pieces, and set aside. Combine remaining oil, oyster sauce, soy sauce, sesame oil, and wine or sherry in a small saucepan, set aside. Blanch Gai Lon in boiling water for 1-2 minutes, drain well and arrange on serving platter. Heat sauce mixture over medium heat. When sauce begins to bubble, remove from heat and pour over vegetables.
Makes: 4 servings

Gai Lon with Pea Pods
3 tbsp (45 ml) vegetable oil	1 large bunch Gai Lon, peeled and cut into small pieces
½ lb (250g) pea pods	¼ cup (50 ml) chicken stock
2 tbsp (30 ml) dry sherry	¼ tsp (1 ml) salt
½ tsp (2 ml) sugar	1 tbsp (15 ml) cornstarch
1 tbsp (15 ml) water	½ tsp (2 ml) sesame oil
In wok or large heavy skillet, heat oil until almost smoking Add Gai Lon and pea pods, stir- fry 30 seconds Add stock, sherry, salt, and sugar and cook an additional 2 minutes Combine cornstarch and water. Add cornstarch mixture and sesame oil, toss to coat well, serve hot.
Makes: 4 servings