Properties

It is an extraordinary source of vitamin C and calcium.

Preparation

This is one of the most popular vegetable in China, served as a dish at banquets and parties, lightly boiled and served with oyster sauce. They are used all over the plant, including flowers. You can cook boiled, steamed, sauteed, in soups ... The flavor reminds the broccoli and Choi sum.

Recipe: Kai lan banquet.

500gr. of kai lan 30 ml. oyster sauce, 3 cloves garlic sesame oil. Preparation: Remove the outer leaves and cut the stems diagonally on the size of a finger, (which reduces the cooking time.) Boil in salted water with a dash of sesame oil. Remove, dry and serve with plenty of oyster sauce.