I’ve moved!!! Come see the recipe over at my new website, www.steamykitchen.com.
Thank you!
xoxo, Jaden
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Chinese Broccoli (Gai Lan) with Oyster Sauce
April 24, 2007 by SteamyKitchen
April 24, 2007 by SteamyKitchen
I'm a food writer, food photographer and cooking teacher specializing in modern Asian. Come visit me at my award-winning website at SteamyKitchen.com.
You can read my weekly Steamy Kitchen food column in the Tampa Tribune newspaper, on ABC7 in Sarasota Florida, cooking once a month live as part of the morning news program and in the East County Observer newspaper in Bradenton Florida
Click here to be redirected to my new site!
Recently I’ve got myself some Yu Choy, and the yellow flowers look exactly like the Gailan here. Another “cross pollination” I’ve seen is on bok choy and baby boy choi-the resultant is Tagu Choy! I’ll try to take some pictures and post them in my blog.
And yes, Gailan with Oyster sauce is such a classic! Love this.
Where’s my plate of Hong Kong noodles ?
I just put in a call to Mom and left msg about the mysterious yellow flower Gai Lan….
I haven’t tried Tagu Choy – taste same as Bok Choy?
HK noodles coming soon!
What an amazing post. When I first went to college, I attended a conference for Asian-Americans. Growing up as one of of the only Asian families in my state, I wasn’t sure I would relate to the experiences of other Asian-Americans. At the conference, the speaker told a story about how his parents never attended his baseball games, and when they finally did, they did not embrace or high-five him like how the other Caucasian parents did to their kids, but they said, “Why did you miss the ball? We are ashamed.” However, later in life, he looked backward and realized how hard his parents worked (often late nights) to put him through college (unlike other Caucasian parents) and how they gave him the best things they had, at their own expense.
The Asian culture shows love in a beautiful way, although differently from the majority culture in America. Thank you for sharing your story, it made me reflect on the differences and appreciate them.
Thank you Passionate Eater! Our generation is has evolved – we Asian bloggers revel in communication and expression. I remember as kids, saying “I love you” to parents was an awkward thing. Now, my kids say “I love you” 5 times a day – 4 of those times are because they want something….like chocolate!
I have to scrape of the outer skin of the Gailan then cut them on the bias before I stir fry else the Gailan I get is very fibrous.
Sometimes I add shrimp and scallops to my Gailan stir fry. I have the recipe in my blog 🙂
SimCooks- I’m going to try it with Fried Dace & Black Beans next time…
yes yes yes, and chinese po-po also pick up the food in a lil’ chinese spoon, slowly blow the heat off the food, gently spoon tt into our mouths, such lovely passionate gesture 🙂 oo..I want some of tt gailan with crispy “ham yu” (salted fish) 🙂
YUM! ham yu! I’m hungry now.
Dear Jaden,
Beautifully written article about your Mom and her love. You Mom must be so proud of you now.
The way that you cook your Gai Lan is the way that I cook mine. My husband cooked Gai Lan for me for a whole month when I was recovering from C-section after the birth of my 3 rd child. I never got tired of eating it.
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