Salam, terimakasih untuk pencerahannya. Saya sedang merasakan smua yg d cirikan d video tersebut tmasuk sampai jd intoleran sm makanan” yang dr kecil makan pdhal baik” aja. Pemilihan menu makanan yg berubah dgn sndirinya jga. Terasa bgt d gempur d fisik nya tp sepadan dengan hikmat yg d dapat pula. ❤
I started what I call my kdrama diet 😂 and have lost 10lbs in a few weeks. I recently got into watching kdramas, and the food always looks amazing. So I visited an Asian grocery store and have been trying to make different Asian inspired meals. I’m hooked! I love the vegetable variety that you normally don’t see at your typical Albertsons. I’m looking forward to trying this dish. Thanks!
The stems have very thick skin. My mom who is Taiwanese always peels the skin off the stems while prepping. So you have perfectly crunchy but not too fibrous veggies.
I've never seen this type of broccoli before, but broccoli from Chinese restaurants is my absolute favourite. It's just amazingly delicious, I also equally love their mushrooms.
Chinese broccoli. Has a slight bitter taste to it. Western broccoli is sweeter tasting. When asians came to North Amerika in the late 19th century no Gilan was available. So they used western broccoli to make beef dishes. NOW, Gilan is grown everywhere locally. Check out asian grocers. Always in stock.
@motophone8794 lt depends on the sauce. We have sweet stemmed broccoli in NZ. It has a smaller looser head to the normal variety and longer stems. It's about a dollar more expensive, but holds the sauce well. Also l use Char Siu sauce.
@@xxxyz1004 I was wondering about the natural flavor of the plant without the sauce. Anyway, it looks and sounds delicious. I'm surprised she's cooking with vegetable oil.
Love that you use whole foods in most of your recipes. Make sure to use non gmo, organic oils! Standard Vegetable oil is highly processed using toxic chemicals and is inflammatory on our bodies. Stick with unprocessed oils like olive, peanut, avocado and coconut oils.
Thank you for this! With the soaring prices of eating out, I’m on a quest to make restaurant favorites at home. I tried making this but it was nothing without the sauce. So now I know what to do next time 😃
I buy this broccoli at my local Oriental Store plus I can get Kuzu starch to thicken the gravy. I can add the Duck sauce or Hoshin sauce no sugar because I'm a diabetic and Kuzu Starch helps lower blood sugar
Thank you! I love gai lan and my freind who is Cantonese told me to eat it with oyster sauce, well I just fried it with oyster sauce. Good but not quite right. Thank you!
I've only seen regular broccoli with the florets at Chinese restaurants never seen or heard of this kind of broccoli..kinda looks like collard greens or kale but looks delicious and healthy ❤❤❤
tastes way better than kale though usually blanched or cooked a bit and not usually used for fresh salad like Kale. Kale can sometimes have a bitter aftertaste and the veining can be tough. Gailan is crunchy green.
My family usually eat this veg during winter. We separate the leaves and peel the stems, cut all of them to bite size and stir fry with garlic or ginger. That's chef's kiss there
…Are you sure this is Chinese cuisine ，not “American Chinese cuisine”? Even the way you prepare the sauce is super American, this is not a Chinese meal! not at all!
MayaAllah Anabul yg pintar abang supir truk yang baik hati.semoga anabul 2 nya selalu sehat berumur panjang bgtu juga pak supirnya ..Ya Allah selsmatkan n truk ini eelama dalam perjalanan..🙏🙏🙏❤❤❤
I cook that when I was working in Singapore but I fried garlic first to make the sauce and sprinkle with fried shallots. I love kailan. Oh by the way I peel the skin first.
