Gai-lon Chinese Broccoli. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. 'Chinese broccoli" (also "Chinese kale") is the Americanized name of "kai-lan" (also "gai-lohn," "gai-lon" and "gai-lan"). The plant has flat leaves, long stems, and tiny flower heads. Learn the technique to cook your own tender crisp Stir Fry Gai Lan (Chinese Broccoli) with mushrooms at home.
With One Bite, You'll Be Sure to Add These Chinese Leafy Greens to Your Book of Healthy Recipes! Steamed Chinese Broccoli (called Gai Lan) drizzled with a fabulous garlic ginger Oyster Sauce. Despite what you may read in other recipes, it's Real "restaurant style" Chinese Broccoli with Oyster Sauce is NOT just oyster sauce (despite what you will read in many recipes claiming it is that simple!). You can have Gai-lon Chinese Broccoli using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Gai-lon Chinese Broccoli
- It's 1 pound of gai-lon, organic.
- Prepare 1 cup of mushrooms, organic.
- You need 3 tablespoons of extra virgin olive oil, organic.
- Prepare 1 tablespoon of minced garlic organic.
- You need 1/2 of large onion, organic.
Gai-lon is also known as Chinese broccoli or Chinese kale, and is very nutritious. The stems and leaves are all edible. It's a great source of vitamins A, C and K. Chinese broccoli is a dark green leafy vegetable in the Brassica oleracea group, which includes broccoli, Brussels sprouts, cabbage, kale, and cauliflower.
Gai-lon Chinese Broccoli step by step
- Wash the vegetables. Chop the gai-lon..
- Heat the oil add the gai-lon, onions, and garlic. Add salt stirfry..
- Slice the mushrooms and add. Coat each one in the oil while stirfrying. When the mushrooms cook through it's done. Serve I hope you enjoy!!.
The plant goes by a number of aliases, many of them variations on gai lan, the Chinese name for the vegetable, such as gai lon, kat na, jie. Chinese broccoli is a leafy vegetable with broad flat leaves and fat stems. It looks different from the regular broccoli and has a bitter note. I like the Hong Kong Chinese broccoli, which looks great when served. In fact, most of the restaurants in Malaysia use this species for their Hong Kong Gai Lan.
