fukienese style gai-lan vegetable.

Gai-lan (or kai-lan in Cantonese) vegetable, also known as Chinese broccoli in the US, is a vegetable my mom prepares quite a bit. I learned that the difference between the Cantonese and Fukienese version of the dish is that the Fukienese add rice wine to the sauce. A subtle, but delicious difference. This was a ridiculously easy vegetable dish, and the results are delicious and healthy.

Ingredients:

• Gai-lan vegetable
• Cooking oil (mom used grape seed oil)
• Salt
• Oyster Sauce
• Rice Wine (optional)

1. To prepare, cut off the end of the vegetable and pull leaves apart. Break off and separate the stem. Skin the stems (If it's still fresh, the skin doesn't come off as easily and you won't need to skin too much), then chop into smaller pieces.

2. In a large pot, add a small amount of oil to some water, add some salt (helps keep vegetable looking green). Bring the water to a boil.

3. Add chopped stems first, then wait for the water to start boiling again to add the rest (stems will change from white to a slightly more transparent color). 

4. In a separate serving dish, add one tablespoon oil and oyster sauce to taste. Add rice wine (optional).
5. Remove vegetables from water and add to serving dish, mix. Add more oyster sauce if needed. Serve!