Bare Acre Farm Chinese Tenderstem
Quick and easy to prepare and an amazing taste that the entire family will enjoy
If you’ve eaten at authentic Asian restaurants like Chinese or Thai, there’s a good chance you’ve come across Chinese Tenderstem also known as Gai lan or Kailaan.
This easy-to-love leafy green vegetable is a fixture in several classic Asian dishes, but is also used a simple stir-fry side dish.
This guide outlines the simple steps to prep, cook, and enjoy this super vegetable.
Our Chinese Tenderstem can be used whole so there is absolutely no waste.
A Little About Our Chinese Tenderstem.
Like broccoli, Chinese tenderstem, is a leafy green of the brassica family of vegetables, it’s dense crisp stalks are reminiscent of broccoli but are longer, narrower, and more cylindrical. The leafy greens at the top surround clusters of tightly packed buds. The flavour profile is bolder and more complex than that of broccoli with a pleasant yet gentler bitter edge that’s balanced with sweetness. The delectably crunchy texture is best suited for quick cooking
Like all Asian greens, Chinese Tenderstem is very low in calories and packed with fibre. It’s an excellent source of vitamin A, C, and folate.
Prepping Bare Acre Farm Chinese Tenderstem
Trim about a quarter inch from the bottom of the stalks. Rinse with cold running water, then pat dry. Remove the leaves but do not discard. Cut the stalks into 1- to 2-inch lengths and that is the prep done.
Cooking Bare Acre Farm Chinese Tenderstem
Our Chinese Tenderstem can be steamed or blanched but we recommend using it stir-fried. The secret to cooking it properly, is to cook it quickly.
Steam: Steam the vegetable entire for no more than 3 minutes.
Blanch: Bring water to a boil in a large saucepan or small soup pot. Immerse the stalks for 45 seconds then add the leaves for last 15 seconds.
Stir-fry (The recommended way to cook): Heat just enough oil to coat the bottom of a wok or stir-fry pan (or use a little water if you cook oil-free). You can start your stir-fry with 2 to 3 cloves of garlic, finely chopped, before adding the Chinese Tenderstem.
Once the garlic is cooking, add the stems and stir-fry for about 2 minutes, until bright green. Then, add the leaves and continue to stir-fry for 1 minute longer or just until the leaves are wilted. Remove from the heat at once and serve.
(Make it Irish by adding a little butter & Pepper)
