Gai Lan (Chinese Broccoli)
A member of the brassica family, gai lan (also known as Chinese broccoli) tastes like a cross between broccoli and broccoli rabe, with a nice balance of slightly sweet and bitter. Gai lan is typically boiled or steamed with aromatics, then enjoyed plain or drizzled with oyster sauce. Here, it’s simply pan-steamed with garlic, ginger and toasted sesame oil. White pepper, common in Chinese cookery, offers milder heat that pairs well with the gai lan, but black pepper is also fine. This quick side is wonderful with roasted chicken and fish; leftovers can be chopped and added to fried rice or pasta the next day.
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