The Greens

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Some recipes call for a fi­nal top­ping of minced scal­lions or leeks, but chef Chan Yan Tak floats sea­sonal bras­si­cas such as choy sum or gai lan in the broth for his per­sonal flour­ish. Gai lan, also known as Chi­nese broc­coli, has a fresher green fla­vor than the West­ern cul­ti­var too of­ten used as its sub­sti­tute. Sim­mer the leaves and trimmed stems un­til just cooked through be­fore adding one or two to each serv­ing bowl.

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