Packed with nutrients, simple to prepare and wonderfully versatile, asian greens deserve a starring role at dinnertime.
Know your choy sum from your gai lan, and the most delicious way to prepare it? Not to worry, with our Test Kitchen secrets, you’ll be a pro at cooking asian greens.
SELECTION
CHOOSE greens that look fresh and crisp, not dry. To ensure they’re fresh, accept only a touch of yellow on a couple of the outer leaves.
STORING Store all asian greens in vegetable storage bags in the crisper for 1-2 days only. Wombok (Chinese cabbage) will last for longer if stored whole. Once cut though, use as quickly as possible. Always wash vegetables before using.
TOP VARIETIES
1. Gai lan
Gai lan is the delicious steamed green vegetable eaten in yum-cha restaurants. It is also known as chinese broccoli because of its flavour, although, unlike broccoli, the most prized part of the gai lan is its stem. The leaves and small white flowers are also edible. Prepare gai lan by separating the large leaves from the stems, as they take less time to cook.
Blanch gai lan stems in plenty of boiling water, uncovered, for about 2 minutes or until deep green but still slightly crisp. Drain well.
Steam gai lan stems for about 3 minutes or until tender.
Microwave Gai lan is suitable to cook in a microwave oven; stir midway through cooking time.
Stir-fry gai lan stems for about 30 seconds or until tender.
Serve with a traditional dressing by combining warmed sesame oil and oyster sauce; pour over hot blanched gai lan.
2. Choy sum and baby choy sum
Denne historien er fra Issue 48 2019-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 48 2019-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
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ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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sensational snack
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BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
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It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
