Cook’s notes: Using this method, the vegetable steam long enough to make them just barely tender, then the lid is removed and the mixture including the onion at the bottom of the pan quickly sauté.

This recipe was shared by chef and cooking instructor Tony Tan on Drive's Foodie Tuesday segment, from his book Hong Kong Food City, published by Murdoch Books. Tony says: "Chinese broccoli or gai lan ...

The cookbook’s title grabbed me: “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” (America’s Test Kitchen). With a dose of culinary humor, the moniker ...

Place chicken stock into the wok and bring to a boil. Add sliced chicken and cook for 1 minute or until just cooked. Remove chicken and set aside. Using tongs, place gai lan in simmering chicken broth ...

Serves 4 to 6 as a side dish or tapa Ingredients: 2 tablespoons olive oil 4 cloves garlic, peeled and thinly sliced 2 bunches gai lan (Chinese broccoli, about 2 pounds) ¾ teaspoon salt Freshly ground ...

Make the Wang sisters' lightly braised gai lan with miso and pancetta, steamed pork-stuffed Asian eggplant and glazed baluchoux with teriyaki sauce You can save this article by registering for free ...

SUPER STIR-FRY: Salmon stir-fry with gai lan and water chestnuts. Stir-fries are an absolute basic in our house. You may not think of using salmon in one, but the high heat and quick cooking result in ...

The scientific name for gai lan is Brassica oleracea L. variation alboglabra. You may hear it called Chinese broccoli, Chinese kale, kie lan, or jie lan. And these names make sense — the plant ...