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Ingredient of the Week: Chinese Broccoli

What is it?

Also known as gai lan, kai-lan, or Chinese kale, this leafy green vegetable looks like a cross between mustard greens, spinach, bok choy and - if you look closely in the center of those green bundles - broccoli.

The taste is a similar combination of broccoli (the stems) and very mild mustard greens (the leaves), with a pungent, bitter, but not unpleasant, aftertaste.

It's a great side dish if you're in a hurry - when sautéed, it shouldn't take longer than five to seven minutes on a hot stove.

How is it used?

This healthy, green veggie is commonly found in Chinese - particularly Cantonese - cuisine, as well as Vietnamese and Thai cultures.

It is often eaten steamed and tossed with oyster sauce or stir-fried with garlic and ginger as a side dish. It also works great in soups and as a vegetable in a main-dish stir-fry.

Where can you buy it?

Super H Mart is the place I always find it, but I've spotted it at 99 Ranch Market in the past.

Recipe:

Chinese Broccoli with Oyster Sauce: Courtesy of Steamy Kitchen

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