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-stemmed gai lan in the wet market!
grate the ginger
press the grated ginger with a spoon to extract the juice
your tummy will warm up after eating this!
Homemade in Hong Kong 
The gai lan we get here are so much smaller than these, haha
we don’t have the fat gai lan that often too
but we were sooo lucky to have found them the other day. they were so crunchy!
Those are the biggest gai lan stems I’ve ever seen!
I am definitely going to have to try this recipe! Yum!
yes! ginger goes really well with cabbage as well!
Yup, still lovin’ those purple nails. Will try this soon, if I can figure out that vegetable.
haha the purple nails make everything more appetising!