These greens are almost obligatory when we serve Asian dishes. Sometimes we use baby bok choy, sometimes Chinese cabbage, but mostly it’s gai laan (Chinese broccoli) because it cooks so brilliantly.
- 1 bunch gai laan
- vegetable oil for cooking
- 4 cloves garlic, crushed
- 2 tbsp grated ginger
- 125 ml (½ cup) chicken stock
- 1-2 tbsp soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash the gai laan well, taking care to remove all dirt. Discard any big or old leaves. Thinly slice the stems; on the angle is best.
Heat a wok over a high heat. Add a splash of oil, the garlic and ginger and cook for 2–3 minutes, stirring often, making sure the garlic doesn’t burn.
Add the gai laan and toss for 1–2 minutes. Add the stock and cover with a lid. Cook for 3–4 minutes, tossing occasionally to ensure the greens cook evenly. Remove the lid and season with soy sauce.
Spoon the gai laan and juices onto a platter and serve.