This was FANTASTIC! I made this for my in-laws, who are not very familiar with Asian food, and they LOVED it! My father-in-law does not like broccoli but said this was the best "broccoli" he's ever had and had seconds. I love your recipes and videos. You make Asian cooking very easy! Thank you!
Guys, if you catch yourself wondering why she's spending so much time talking in detail about the cutting technique, it's because it MATTERS. It's exactly why most Asian restaurants in America don't make Kai lan taste as good as Asia, as they typically serve u the entire vegetable.
Gai lan with oyster sauce was one of my mother's go-tos when I was growing up. Any time she was in a hurry or hard-pressed to come up with an impressive side, out this would come. I enjoyed veg but wasn't a huge fan of leafy greens was a kid- but I LOVED this, and I was even more impressed when I eventually noticed how quickly she threw this together. The rest of dinner would be already plated and ready to go, I'd get called down to eat, and in just a few minutes before I even finished setting the table with chopsticks and napkins, the finished gai lan just suddenly appeared. Thank you for bringing me this very fond reminder of my childhood!
I love your tips & tricks! I've been making this dish for years but I have never cut it on the bias. You set up your fans for success with details like the gentle sizzle for the garlic b and separating the stems from the leaves. Thank you!
Here in Malaysia, we also call it "kai lan", we also usually stir fry this with oyster sauce and salted fish. we call it "kailan ikan masin", (Kai lan with salted fish)... Really really good with rice, omelette and sambal... 😋😋
I remember my mom making this when I was little. She added a splash of xiaoxing wine to get rid of the slight bitterness the vegetable has so that we kids would enjoy eating it more.
Gai Lan is wonderful because it lasts a long time in the fridge. It's so crunchy and fresh. I also love that you didn't peel the stems. Great recipe Pai.
My grandma was Chinese so I grew up eating this all the time, I wish mainstream grocery stores carried it so I could cook it more often. There's some Asian groceries around that carry it but they have such a small selection of everything else, I'm too lazy to make multiple shopping trips to get everything I need. I still remember my grandma convincing me to try it because it prevents cancer, then again that's how she got me to try pretty much any new Chinese food, it apparently all prevents cancer.
@@gummydogs And eating custard gives you a runny nose. When we were kids, my brothers had a heap of these "theories" all aimed at putting me off my food so they could have my share. 👍😁
Pailin - I have been watching your videos for a long time. My wife and I love your cookbook. I just had to chuckle because at around 11:00 minutes on the video, your Canadian accent started to really come thru....yes my dear, you do have a Canadian accent ; - ) Also - thank you sooo much for your attention to detail - I know it is sometimes difficult to draw a balance of how much energy one needs to extend on the little things or differentiating the difference between what is important, and not so much. Your balance and the information you share and teach are perfect and much appreciated. Thank you soo much for sharing your passion. You are a fantastic chef and continue to produce one of the best cooking channels on TH-cam!
I'm Chinese but I always separate the thick fibrous stems from the leaves of any vegetable. So kale, gai lan, broccoli, broccolini, even bok choy. I just prefer the stems to be cooked for a longer time so they get more tender, and then the leaves to still have a fresh crisp texture.
I love these easy stir fry recipes. They are such time savers for a busy person. I’m always looking for simple tasty recipes that take no time at all to cook, I am so glad I chanced upon your channel. My family’s staple diet is rice so these dish go really well with our main meals.
This is one of my comfort food dishes. I can eat it all in one sitting (by my myself). I just made it tonight. My wife loves it too. I didn’t have gai lan but I had some Choy Sum. It was delicious just the same. I added a teaspoon of Shaoxing wine to the sauce. Thanks for reminding me of this recipe.
i went to a chinese restaurant yesterday and got gai lan with oyster sauce for the 1st time and i was looking for a good recipe but couldnt find one and i just saw this!!!!!!!!!! i also made ur hot thai chicken today and loved it! i have to try this soon i cant believe how perfect the timing is
My family does the same but we add a protein. We cut slices of pork, beef, or Asian meatballs and fry till it's golden then add the garlic's and veggie and stir. The only season we add is oyster sauce and fermented soy beans.
What a coincidence. My mom made this and I'd just eaten it before watching your video! My mom put crispy pork (moo krob) in hers. My favorite version is with salted fish (pla kem), the funky smell just does it for me. I normally hate veggies but I can eat a bucket of this with rice. Best vegetable dish ever.
Had never been a fan of kai lan growing up because of its slightly bitter or medicinal taste. But got my mum to cook this dish tonight using the seasoning as stated in the recipe and really enjoyed the dish! This recipe is definitely a keeper and will be my go-to kai lan recipe in future! Thank you very much! 😊
I just prepped it today n I second what you said,, it's absolutely one lip-smacking dish.. definitely made it to my top 3 thai dishes... totally in love with it.. thank you for sharing this recipe ❤❤❤
I usually cut the lower leaves off, then blanche the stems for a minute before I add the leaves, drain, and drizzle with oyster sauce. We eat that 3-5 nights a week at my house.
For the chicken stock/broth this is when frozen (ice cube tray) chicken broth/stock cubes come in handy. I always freeze small bits of leftovers that way.
I have always eaten the whole parts of a vegetable. Carrots with the roots and Broccoli is the same and this is about to become my favorite dish. Thank you.
The combination of oyster sauce and soy sauce taste so good. Maybe better than using salt. Also, adding in more garlic does the work to perfection! Thank you for the tips!
I just returned home after 6 months in Thailand over the winter, and discovered your channel. Pad kana nam man hoi is probably my most ordered dish when I'm away.... Hiw khao maaaaaaak after watching this, but it's almost midnight!! I'm going shopping for kale first thing! 🤣🤣🤣🤣🤣🤣
In Cantonese cuisine, gai lan is also often stir-fried but with minced garlic. It's also great stir-fried with some pieces of protein, such as squid. And it will be cut up in smaller pieces. But, for steamed gai lan, i feel like I do eat the whole stems quite gracefully - the trick is to bite from the base. It is not rude in Chinese food to bite a piece of food that you are holding with chopsticks. Almost everything else is served in smaller pieces. Honestly if I'm making my own gai lan, I will go ahead and cut the steamed whole lined up stems across into three pieces together and many restaurants will too (so yes, then some pieces are just leaves and some just stems). If you don't cut it, each time you get a bit of each.
Hahaha...I always cook the leaf for a long time trying to soften it. It never work. When you said the longer you cook.....Now I know why my gailan is always chewy. Thank you
I do not eat this enough in Thailand, in fact its only ever if the better half orders it when we are eating out sometimes. Now i am dialled in on this dish, can add it to my repertoire so thank you for this upload.
My mom always added ginger and a splash of rice wine, and used salt instead of soy sauce. And she would just drizzle the oyster sauce on top, so it was my job to mix it with the gai lan as a kid lol
This is the first dish my mom taught me to cook when i moved out with just any veggie, mostly Pak Choi. It's so easy and it's the dish i recommend to any friend who ask's how they can start learning to cook asian dishes. Just take a vegetable you like, some onions or garlic, put some oyster sauce, soysauce and water in there and cook for a few minutes so the veggies soften up but is still crisp. Easy, not a lot of ingredients and super variable.
This is delicious! I love Chinese broccoli to start with, but the sauce makes it even better. Garlicky, savory, a touch sweet, with the freshness and crispness of the broccoli. I sauteed some diced chicken and mixed it in with the greens. Made a delicious healthy lunch.
i just made this tonight and it was amazing. I added a little too much sauce and it got salty, but my dad said it was good. First time he actually ate my stir fry and didn't spit it out lol
I find it helps to get parents accustomed to new flavors slowly. I started by making Korean Beef dishes to get my parents used to asian sauces. Just some yummy beef in a mix of brown sugar, ricevinegar and soysauce. They naturally thought it tasted amazing (msg, salt, sugar will do that to anything lol) After that I moved them toward things like stir fry, re-fried rice, curries, soups and ect. They've come along way in a short time.
Wow. Just started see ur videos. Tried Broccoli recipe. As a Indian always wanted to try Thai / Chinese cooking. Found a right person Love from Singapore. ❤️
Learned something more than cooking skills: most of people (including me) pronounce this veg as 'Jie Lan' in Chinese until I looked for it in dictionary; turns our I have been mis-pronouncing it in my entire life. It should be 'Gai Lan'! Thanks Pailin!
trilingual, Pailin🙋🙌 GREAT TALK 😁 GREATER FOOD😉 Pailin really takes time in Preparing her food, cooking well while explaining it same time thoroughly to her fan.
Thank you, great video and recipe! Just made some last night for dinner. The Gailan/Kailan came right out of my garden. I intend to stir fry them the same way with my Kale straight from my garden as well. It was 😋
Wow! I just bought some gai lan from the store and before doing so I checked your old mixed veg stir-fry recipe. And now I have just come home from the shop and there is this new recipe! Thanks. I am overly excited.
@@PailinsKitchen Yep, it was and it was delicious. I made some extra for lunch today but it became my midnight snack. Now there are two large Japanese eggplants waiting for me in the fridge. And some prawns in the freezer.
It's amazing how much garlic you use. I love garlic. I could eat it all day long. But if I put too much, my wife lets me know... And by too much I mean more than 3 cloves in a dish served for 4 people.
Thanks for this. I asked my hubbie to buy me morning glory, but he found this which he thought was "interesting". Thing is, I've never cooked with Gai Lan before, so I really needed a recipe. It turned out great! Thanks for the recipe!
My local Walmart neighborhood market had gai lan for a few months. It always had limp stems and wilted leaves, so nobody bought it. It was also 3x the price as the Asian market. Honestly, I wouldn't mind paying extra if the vegetable was fresh.
Since I have no idea to get Chinese brokkoli from (have never seen it in a German Asia store), I substitute it with bok choy and add shiitake mushrooms (and a little bit of extra fish sauce). That's awesome vegetarian style or with meat of choice. 😋👍🏼
Anything with garlic YUM! I would have to travel 90 miles one way to get Chinese Broccoli but I do have veggies, oyster sauce and of coarse garlic so this will be on the menu tonight using another vegetable. My mouth is watering at the thought. Thank you and I appreciate no loud music like some have no matter how good someone is loud music and I HAVE to turn it off or migraine time. It's morning and my mouth is watering for my vegetables tonight. New subscriber from Montana.
So sad when I saw the pounder. My auntie threw it away for me, saying that I would not ever use it. This was after the passing of my mother and she was helping me to clear the things.
when i lived in chiang mai for a summer, this and kaho soi gai were my two ultimate favorite dishes. (although other faves include milky toast with pandan custard and those fried roti with sweetened condensed milk during the night market)
Popping garlic was quite funny. It happened to me. I use the liquid version of both garlic and ginger so I already put some in my meat before stir frying. It's really good and safe while stir frying. As for your dish, I've tried it before and loved it. I never blanch my vegetables cuz I love them crunchy. I cook Chinese / Asian dishes 5-6 times a week.
Try it with fermented shrimp paste and Thai bird's chilli, or fermented soy bean paste. Oyster sauce can be a bit too sweet for my liking when I cook gai lan
This was FANTASTIC! I made this for my in-laws, who are not very familiar with Asian food, and they LOVED it! My father-in-law does not like broccoli but said this was the best "broccoli" he's ever had and had seconds. I love your recipes and videos. You make Asian cooking very easy! Thank you!
Guys, if you catch yourself wondering why she's spending so much time talking in detail about the cutting technique, it's because it MATTERS. It's exactly why most Asian restaurants in America don't make Kai lan taste as good as Asia, as they typically serve u the entire vegetable.
I was wondering about that. Now I hope I can actually find this in my local Asian market. Thank you🙏🏻
Gai lan with oyster sauce was one of my mother's go-tos when I was growing up. Any time she was in a hurry or hard-pressed to come up with an impressive side, out this would come. I enjoyed veg but wasn't a huge fan of leafy greens was a kid- but I LOVED this, and I was even more impressed when I eventually noticed how quickly she threw this together. The rest of dinner would be already plated and ready to go, I'd get called down to eat, and in just a few minutes before I even finished setting the table with chopsticks and napkins, the finished gai lan just suddenly appeared. Thank you for bringing me this very fond reminder of my childhood!
I love your tips & tricks! I've been making this dish for years but I have never cut it on the bias. You set up your fans for success with details like the gentle sizzle for the garlic b and separating the stems from the leaves. Thank you!
Here in Malaysia, we also call it "kai lan", we also usually stir fry this with oyster sauce and salted fish. we call it "kailan ikan masin", (Kai lan with salted fish)... Really really good with rice, omelette and sambal... 😋😋
It's very true! I love it just exactly how it was cooked 😊.
"masin"? In Indonesia it's 'ikan asin'.
Omg 😋 😋 yum
I remember my mom making this when I was little. She added a splash of xiaoxing wine to get rid of the slight bitterness the vegetable has so that we kids would enjoy eating it more.
Gai Lan is wonderful because it lasts a long time in the fridge. It's so crunchy and fresh. I also love that you didn't peel the stems. Great recipe Pai.
My grandma was Chinese so I grew up eating this all the time, I wish mainstream grocery stores carried it so I could cook it more often. There's some Asian groceries around that carry it but they have such a small selection of everything else, I'm too lazy to make multiple shopping trips to get everything I need. I still remember my grandma convincing me to try it because it prevents cancer, then again that's how she got me to try pretty much any new Chinese food, it apparently all prevents cancer.
Hahahaha, the universal grandma argument: "Eat it. It's good for you."
Remember also that everything _causes_ cancer (according to mainstream fads, at least) 😂
Eating fish eyeballs improves your eyesight
@@gummydogs And eating custard gives you a runny nose. When we were kids, my brothers had a heap of these "theories" all aimed at putting me off my food so they could have my share. 👍😁
Try growing it. It’s easy to grow as are most Asian greens
Pailin - I have been watching your videos for a long time. My wife and I love your cookbook. I just had to chuckle because at around 11:00 minutes on the video, your Canadian accent started to really come thru....yes my dear, you do have a Canadian accent ; - )
Also - thank you sooo much for your attention to detail - I know it is sometimes difficult to draw a balance of how much energy one needs to extend on the little things or differentiating the difference between what is important, and not so much. Your balance and the information you share and teach are perfect and much appreciated. Thank you soo much for sharing your passion. You are a fantastic chef and continue to produce one of the best cooking channels on TH-cam!
I'm Chinese but I always separate the thick fibrous stems from the leaves of any vegetable. So kale, gai lan, broccoli, broccolini, even bok choy. I just prefer the stems to be cooked for a longer time so they get more tender, and then the leaves to still have a fresh crisp texture.
I agree I shave the stems first, I’m Irish ☘️ born in USA married to a Chinese, but I do all the cooking, so I try to make Asian dishes each week.
I like to eat pat wun sen
I love these easy stir fry recipes. They are such time savers for a busy person. I’m always looking for simple tasty recipes that take no time at all to cook, I am so glad I chanced upon your channel. My family’s staple diet is rice so these dish go really well with our main meals.
Mum made dis everytime we feel like not eating anything big or there's not much in the fridge. Very tasty and a little addicting.
This is one of my comfort food dishes. I can eat it all in one sitting (by my myself). I just made it tonight. My wife loves it too. I didn’t have gai lan but I had some Choy Sum. It was delicious just the same. I added a teaspoon of Shaoxing wine to the sauce. Thanks for reminding me of this recipe.
i went to a chinese restaurant yesterday and got gai lan with oyster sauce for the 1st time and i was looking for a good recipe but couldnt find one and i just saw this!!!!!!!!!! i also made ur hot thai chicken today and loved it! i have to try this soon i cant believe how perfect the timing is
My family does the same but we add a protein. We cut slices of pork, beef, or Asian meatballs and fry till it's golden then add the garlic's and veggie and stir. The only season we add is oyster sauce and fermented soy beans.
I love Gai Lan. The more garlic the better. Will give this a try.
What a coincidence. My mom made this and I'd just eaten it before watching your video! My mom put crispy pork (moo krob) in hers. My favorite version is with salted fish (pla kem), the funky smell just does it for me. I normally hate veggies but I can eat a bucket of this with rice. Best vegetable dish ever.
Had never been a fan of kai lan growing up because of its slightly bitter or medicinal taste. But got my mum to cook this dish tonight using the seasoning as stated in the recipe and really enjoyed the dish! This recipe is definitely a keeper and will be my go-to kai lan recipe in future! Thank you very much! 😊
I like it that you are teaching us how to prep it together with cooking it. It makes it easy for nooks.
I just prepped it today n I second what you said,, it's absolutely one lip-smacking dish.. definitely made it to my top 3 thai dishes... totally in love with it.. thank you for sharing this recipe ❤❤❤
Mine too. I mix it with every meat available in my fridge (even Ham works). I prefer mixing with prawns.. Superduper delicious!
Ha!!! I made this exact recipe but with baby bok choi for my boyfriend and he has become totally addicted to it. He loved it!!
I usually cut the lower leaves off, then blanche the stems for a minute before I add the leaves, drain, and drizzle with oyster sauce. We eat that 3-5 nights a week at my house.
I like to do this, but I fry the garlic in oil until brown and crispy, remove from pan and sprinkle it on top to add some textural contrast
คะน้าหมูกรอบ my favorite but love this on the side with หมูทอดกระเทียม.
Best Gailan I've made. ❤ I've tried some of her recipes, and they never failed me.
I had this vegetable for the first time the other day. My Philippine sister-in-law fixed it for me and it was delicious!
Ljn
For the chicken stock/broth this is when frozen (ice cube tray) chicken broth/stock cubes come in handy. I always freeze small bits of leftovers that way.
Thank you for instructions! Gai Lan is my fav chinese veg! Since I don't live at home anymore, I need to learn how to cook it for myself!
I’ll try this after I go shopping at my international store. I forgot to tell you that “Mandy” from Souped Up Recipes, recommended your channel to me.
Cool - and thanks! :)
Simple, healthy, and delicious. The ideal accompaniment to a meal and perfect for the home cook. Thank you.
I made THE best gai lan today thanks to you Pailin 😋 🙏🏻. Crunchy stems and not overcooked leaves, flavors just right 🥳
I appreciate you going back to scoop out all the sauce. It’s precious !
Tq for sharing tips to cooking gai lan. I follow your tips and it really turn out still very crunchy and green.
I have always eaten the whole parts of a vegetable. Carrots with the roots and Broccoli is the same and this is about to become my favorite dish. Thank you.
The combination of oyster sauce and soy sauce taste so good. Maybe better than using salt. Also, adding in more garlic does the work to perfection! Thank you for the tips!
When I visit Thailand, one of my favourite meals is ผัดคะน้าหมูกรอบ, Chinese broccoli oyster sauce stir fry with crispy pork.
just made it again... and love it. I put the extra garlic in as well.
I just returned home after 6 months in Thailand over the winter, and discovered your channel. Pad kana nam man hoi is probably my most ordered dish when I'm away.... Hiw khao maaaaaaak after watching this, but it's almost midnight!! I'm going shopping for kale first thing! 🤣🤣🤣🤣🤣🤣
My fav veggie. Love adding it to fried rice with Chinese sausage.
In Cantonese cuisine, gai lan is also often stir-fried but with minced garlic. It's also great stir-fried with some pieces of protein, such as squid. And it will be cut up in smaller pieces. But, for steamed gai lan, i feel like I do eat the whole stems quite gracefully - the trick is to bite from the base. It is not rude in Chinese food to bite a piece of food that you are holding with chopsticks. Almost everything else is served in smaller pieces. Honestly if I'm making my own gai lan, I will go ahead and cut the steamed whole lined up stems across into three pieces together and many restaurants will too (so yes, then some pieces are just leaves and some just stems). If you don't cut it, each time you get a bit of each.
agree with you about cutting up the vegetable. The restaurant always leave the whole stem & never provide knives, so annoying.
Hahaha...I always cook the leaf for a long time trying to soften it. It never work. When you said the longer you cook.....Now I know why my gailan is always chewy. Thank you
I do not eat this enough in Thailand, in fact its only ever if the better half orders it when we are eating out sometimes. Now i am dialled in on this dish, can add it to my repertoire so thank you for this upload.
My mom always added ginger and a splash of rice wine, and used salt instead of soy sauce. And she would just drizzle the oyster sauce on top, so it was my job to mix it with the gai lan as a kid lol
This is the first dish my mom taught me to cook when i moved out with just any veggie, mostly Pak Choi. It's so easy and it's the dish i recommend to any friend who ask's how they can start learning to cook asian dishes. Just take a vegetable you like, some onions or garlic, put some oyster sauce, soysauce and water in there and cook for a few minutes so the veggies soften up but is still crisp.
Easy, not a lot of ingredients and super variable.
SAUCE
1 1/2 Tbsp Oyster sauce
1/2 tbsp soy sauce
1tbsp water
1/2 tspn sugar
1/4-1/2 tsp white pepper
Hi! As she mentions the recipe is linked below the video - hot-thai-kitchen.com/gai-lan-oyster-sauce/ Cheers! Adam
This is delicious! I love Chinese broccoli to start with, but the sauce makes it even better. Garlicky, savory, a touch sweet, with the freshness and crispness of the broccoli. I sauteed some diced chicken and mixed it in with the greens. Made a delicious healthy lunch.
i always tried to boil them for less than a minute then fry them the same way. This way looks good and even easier!
What else could anyone say, Beautiful Chef, wonderful dish. ขอบคุณ
Thank you so much for this vid.. now i have a go to veggie dish that i know i will love to eat repeatedly while in diet..
i just made this tonight and it was amazing. I added a little too much sauce and it got salty, but my dad said it was good. First time he actually ate my stir fry and didn't spit it out lol
I find it helps to get parents accustomed to new flavors slowly.
I started by making Korean Beef dishes to get my parents used to asian sauces. Just some yummy beef in a mix of brown sugar, ricevinegar and soysauce. They naturally thought it tasted amazing (msg, salt, sugar will do that to anything lol)
After that I moved them toward things like stir fry, re-fried rice, curries, soups and ect.
They've come along way in a short time.
One of my favorite dishes period. Simple and tasty. I don't even need meat dish with it
I just made something similar last night. I also really like water spinach stir fry with tons of garlic.
This is my favorite veggie w beef and garlic
I make my gai lan with oyster sauce the same way except I use ginger slices. I will try with garlic since I love garlic!
I love this and I do almost the same thing with pak buung. And you are right, lots and lots of garlic.
Cambodian 🇰🇭 cook that way too
Looks good, try adding crushed ginger and a dash of chinese white wine or any white wine to it. It will taste a lot better
So used to eating it like a big leafy branch with oyster sauce on top or on the side. This is great! Thanks for the tip.
Wow. Just started see ur videos. Tried Broccoli recipe. As a Indian always wanted to try Thai / Chinese cooking. Found a right person
Love from Singapore. ❤️
This quick stir fry is right up my street, love any veg cooked any way. Thanks for sharing! UK
Hi Pailin, I tried this recipe yesterday for dinner, was wonderful and 😋😋. Will cook again and again. Tks alot😍
So interesting, the italians cook their greens similar. They use anchovies instead of oyster sauce and a lot of garlic too. Great recipe thank you 😘
Amazing you are vry detailed in the whole process of cooking especially for us the beginner, thanks much for sharing and your tutorial, 👏👍👌😃
Learned something more than cooking skills: most of people (including me) pronounce this veg as 'Jie Lan' in Chinese until I looked for it in dictionary; turns our I have been mis-pronouncing it in my entire life. It should be 'Gai Lan'! Thanks Pailin!
trilingual, Pailin🙋🙌
GREAT TALK 😁
GREATER FOOD😉
Pailin really takes time in
Preparing her food, cooking well while explaining it same time thoroughly to her fan.
Thank you, great video and recipe! Just made some last night for dinner. The Gailan/Kailan came right out of my garden. I intend to stir fry them the same way with my Kale straight from my garden as well. It was 😋
I made this again today. It's become my favorite vegetable dish.
I like the stem cutting technique, particularly the sharp angle. It gives a better result than what I used to do.
This dish is so simple yet so impressive when cooked well 👏
i love kailan when i was in hong kong i eat it for the first time so yummy.
I love this idea of quick and easy vegetable side dishes. Please post more.
And what veggies last long in fridge
Wow! I just bought some gai lan from the store and before doing so I checked your old mixed veg stir-fry recipe. And now I have just come home from the shop and there is this new recipe! Thanks. I am overly excited.
It was meant to be!
@@PailinsKitchen Yep, it was and it was delicious. I made some extra for lunch today but it became my midnight snack. Now there are two large Japanese eggplants waiting for me in the fridge. And some prawns in the freezer.
It's amazing how much garlic you use. I love garlic. I could eat it all day long. But if I put too much, my wife lets me know... And by too much I mean more than 3 cloves in a dish served for 4 people.
Thanks for this. I asked my hubbie to buy me morning glory, but he found this which he thought was "interesting". Thing is, I've never cooked with Gai Lan before, so I really needed a recipe. It turned out great! Thanks for the recipe!
Gailan is the best! I've never understood why this veg hasn't made its way into regular supermarkets.
My local Walmart neighborhood market had gai lan for a few months. It always had limp stems and wilted leaves, so nobody bought it. It was also 3x the price as the Asian market. Honestly, I wouldn't mind paying extra if the vegetable was fresh.
Thanks for you're advice on the timing aspect involved in this prep!!!
Very nice.
Since I have no idea to get Chinese brokkoli from (have never seen it in a German Asia store), I substitute it with bok choy and add shiitake mushrooms (and a little bit of extra fish sauce). That's awesome vegetarian style or with meat of choice. 😋👍🏼
I found some in a Swedish Asian store and it was labelled Chinese Kale Shoots.
You can substitute it's hybrid (broccoli and Chinese broccoli), the broccolini.
Now I know why the leaves were so chewy as I tried to cook them into tenderness. Thank You!
Anything with garlic YUM! I would have to travel 90 miles one way to get Chinese Broccoli but I do have veggies, oyster sauce and of coarse garlic so this will be on the menu tonight using another vegetable. My mouth is watering at the thought. Thank you and I appreciate no loud music like some have no matter how good someone is loud music and I HAVE to turn it off or migraine time. It's morning and my mouth is watering for my vegetables tonight. New subscriber from Montana.
I like this girl and her videos, easy food and a easy pleasant presenter style.
Omg, as a vegetarian I make this all the time!! One of my fave dishes, so easy❤
What do you think oyster sauce is made of?
NIce job P, beautiful colour and healthy option-proper stir fry is much harder than it appears
Thanks for sharing how this is to be cooked. I love these greens.
I have a garden full of Chinese Broccoli. Can't wait to try this.
So sad when I saw the pounder. My auntie threw it away for me, saying that I would not ever use it. This was after the passing of my mother and she was helping me to clear the things.
I love all the culture Pailin hits us with.
Me too😍
Me too 👍
I love the preparation very simple to prepare to also the vegetables is good I will prepare some thanks for sharing
Awesome recipe Pailin! I have to try this one! Thanks!!!
when i lived in chiang mai for a summer, this and kaho soi gai were my two ultimate favorite dishes. (although other faves include milky toast with pandan custard and those fried roti with sweetened condensed milk during the night market)
Popping garlic was quite funny. It happened to me. I use the liquid version of both garlic and ginger so I already put some in my meat before stir frying. It's really good and safe while stir frying. As for your dish, I've tried it before and loved it. I never blanch my vegetables cuz I love them crunchy. I cook Chinese / Asian dishes 5-6 times a week.
great simple recipe. i make this all the time. great with mushrooms too
This is the best video on gai lan I have ever seen. Definitely like this way better than the traditional Cantonese way.
I love Gai Lan. So crispy and delicious. Nice raw too.
I literally just made this. Sadly, I overcooked mine. Now I feel the need to redeem myself. 😄 Thanks for the tips!
So happy you have weekly videos again! Cheers!
Aw I'm sorry to say that we're not back to weekly yet...but last week's video was a week late! 😣
Try it with fermented shrimp paste and Thai bird's chilli, or fermented soy bean paste. Oyster sauce can be a bit too sweet for my liking when I cook gai lan
oyster sauce is not supposed to be that sweet; might be the brand.
Yayyyy!!! I love kai lan so so much... My favourite veggies... Great recipe... See u next time....
Made this tonight, such a simple and delicious way to eat some green leafy veg!! 🙏🏼 Thanks as always Pai!!
Looks great. I'm growing some gai lan for the first time this year and I will try cooking it this way. I think it's probably ready to be picked now.
Also, the wok not needing high heat all the time is a great information.
Don't think I'll ever reach my gai lan quota. Thanks for a great video. Te best I've seen on preparing gai lan.