Chinese Broccoli (Gai Lan), 1 Bundle

Description

#umall-desc a #umall-desc a:hover /* DESC ENHANCER v1 */ #umall-desc .um-slider #umall-desc .um-slider::-webkit-scrollbar #umall-desc .um-slider::-webkit-scrollbar-thumb #umall-desc .um-card #umall-desc a.um-card #umall-desc a[style*=”border-radius:999″] #umall-desc .um-imgbox #umall-desc .um-imgbox img #umall-desc .um-badge #umall-desc .um-meta #umall-desc .um-title #umall-desc .um-price #umall-desc .um-price s #umall-desc .um-recipes @media (min-width:640px) } @media (min-width:1024px) } #umall-desc .um-rcard #umall-desc .um-rcard h4 #umall-desc .um-rcard p, #umall-desc .um-rcard div #umall-desc .um-section-title Chinese Broccoli (Gai Lan), 1 Bundle Also called gai lan / kai lan. Crisp, juicy stems and tender leaves that shine in quick stir-fries, noodle dishes and silky broths. A classic Cantonese favourite with a naturally sweet, slightly bitter flavour. Why you’ll love it Cooks fast — perfect for weeknights and meal prep. Versatile: great with garlic and oyster sauce, tossed through noodles, or simply steamed. Naturally low in calories; a light, everyday leafy green. How to enjoy Garlicky stir‑fry with oyster sauce Sizzle minced garlic in a little oil, add chopped stems then leaves; splash with oyster sauce and a touch of light soy. Done in 3–4 minutes. Try with peeled garlic and a drizzle of canola oil . Broth noodle bowl with enoki Broth-based Simmer clear chicken broth , blanch gai lan until crisp‑tender, add Yangchun noodles and top with enoki . Clean, cozy and satisfying. Beef & gai lan chow mein Toss seared Angus beef strips with blanched gai lan and chewy stir‑fry noodles ; season with soy sauce and finish with a few drops of sesame oil . Blanched with ginger‑scallion dressing Blanch stalks then leaves; spoon over a warm mix of finely shredded spring onions , grated ginger , a pinch of salt, hot sesame oil and a dash of light soy . Prep Tips Trim the dried base and split thicker stalks lengthwise so stems and leaves cook evenly. Peel the outer skin of very thick stalks for extra‑tender results. For stir‑fries: cook stems first, then add leaves; total time ~2–4 minutes on high heat. For blanching: salt the water and cook until vibrant green and just tender, then drain well. Pairs well Oyster sauce for classic Cantonese flavor Garlic and a touch of sesame oil Shiitake mushrooms or tofu like Classic tofu Beef strips for noodle stir‑fries Rice noodles (vermicelli) for quick bowls More in this category Love leafy greens? Browse the full leafy vegetables collection . Delivery & Timing You can Track the courier’s location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney). Order Time Arrival Time Today Next Day (2 options): 11:30AM – 06:30PM 05:00PM – 11:00PM * Canceling after the cutoff may incur fees. Click here . Details: Delivery Information . Delivery Fees * A flat $2 service & packaging fee will be added at checkout — see details . $69.00 and up Free $20 – $68.99 $4.99 (was $10) $0.01 – $19.99 $7.99 (was $10)