This is a traditional dish from the South China provinces, where fast cooking brings out flavours and aims to maintain the nutrients of ingredients. Kai lann tastes similar to broccoli. Here’s a quick recipe:
- Rinse the vegetables (these are from The Fresh Grower, and I hardly needed to pick off any tough leaves). Using a sharp knife, cut a lengthwise slit down the bottom of the trimmed stem. Blanch in boiling salted water for 2 mins. Drain and set aside.
- Heat a pan on high heat, add a bit of oil and fry off slices of garlic.
- Add chicken broth to the pan and return gailaan to the pan. Cook a further 2-3 minutes till al dente.
- Serve with the broth.