stir-fry gai lan with ginger essence

ginger is often used in as an ingredient during winter because it warms the body. gai lan 芥蘭, also known as chinese broccoli, is a popular winter veggie. its sweet, slightly bitter, and mustardy taste goes really well with the warm, mild, and tongue-tingling hotness of ginger. to get the most of the ginger, we are using the juice only to highlight the crunchy texture of the gai lan.

gai lan 1 lb (1/2 kg)
ginger 2-3 inch piece (golf ball size)
oil 3 tbsp
salt 1 tsp

  • chop the gai lan diagonally
  • grate the ginger into a bowl. press the grated ginger with a spoon to extract the juice
  • in a hot wok, add oil. when it’s smoking, add the gai lan
  • stir-fry for about 4-5 minutes until slightly soft
  • add the ginger juice and salt, stir-fry evenly for another minute
we were lucky to have found the really thick gai lan in the wet market!

we were lucky to have found the really thick-stemmed gai lan in the wet market!

grate the ginger

grate the ginger

press the grated ginger with a spoon to extract the juice

press the grated ginger with a spoon to extract the juice

feels warm after eating this!

your tummy will warm up after eating this!

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