Gai-lan or gailan - We have gai-lan. We get our vegetables on Thursdays or Fridays. Call if you like.: 683-5958 in Sequim

Gailan resembles a cross between tradition broccoli and cabbage. It is generally green, with a thick, crunchy stem and a large, flat leafy end. There is small flower heads on near the end on some pieces, and the whole thing, stem through flowers and leaves may be eaten. It is found often in Cantonese and in Vietnamese dishes, with each part of the Gailan having a distinct and different flavor. There is a little bit of a 'bitter' taste to it, which sets it apart from the Western, traditional broccoli found in many homes throughout the United States. [Source: http://www.associatedcontent.com ]

Gai lan tastes a little like head broccoli but it’s crunchy stems and thick leaves give it a flavour all its own. The stems, leaves and flower buds can all be stir fried, steamed or added to soups and casseroles. Thick stems should be cut in half and added before the leaves as they take longer to cook. One of the most popular ways to cook gai lan is to steam or stir fry with a little chicken stock and serve drizzled with oyster sauce.

To cook Gailan properly, via stir fry, I first prepare a stir fry setup in a wok, a traditional method of stir frying. It's a very large pan, and is made to handle the rough and often vigorous work required for this type of cooking. I add a little bit of olive oil to the wok, and heat it on high till it is sizzling.

Then, I throw in a spoonful of salt and minced garlic, being careful to avoid the resulting popping oil. Next, I immediately add the washed and sliced Gailan, quickly tossing and turning it to ensure it does not burn. After about a minute of this, I pour the stock sauce over the Gailan.