Gai lan, also known as Chinese broccoli, is a popular vegetable in Thai cuisine. It is a leafy green vegetable with thick stems and dark green leaves. Gai lan has a slightly bitter taste and a crunchy texture, making it a versatile ingredient in many Thai dishes.
In Thai cooking, gai lan is often stir-fried or steamed and served as a side dish or as part of a main course. One popular Thai dish that features gai lan is Pad See Ew, which is a stir-fried noodle dish with soy sauce, garlic, and various meats or tofu. Gai lan adds a fresh and vibrant element to the dish, balancing out the rich flavors of the sauce and protein.
Another common Thai dish that incorporates gai lan is Gai Lan Nam Man Hoi, which translates to “Gai lan with oyster sauce.” This dish typically involves blanching the gai lan in boiling water until it is tender but still crisp. The gai lan is then topped with a savory oyster sauce, creating a delicious contrast between the slightly bitter greens and the umami-rich sauce.
Gai lan can also be used in Thai soups, such as Tom Yum or Tom Kha. The vegetable adds a lovely crunch and a hint of bitterness to the spicy and sour broth, enhancing the overall flavor profile of the dish.
When preparing gai lan, it is important to trim off any tough or woody ends of the stems before cooking. The leaves and stems can be cooked together or separately, depending on the desired texture and cooking method. Gai lan is best when it is cooked quickly over high heat to retain its crispness and vibrant green color.
In my personal experience, I have enjoyed gai lan in various Thai dishes during my travels to Thailand. The combination of the slightly bitter greens with the bold flavors of Thai cuisine creates a delightful harmony on the palate. Whether stir-fried, steamed, or used in soups, gai lan adds a unique and refreshing element to Thai dishes, making it a must-try vegetable in Thai cuisine.
To summarize, gai lan is a versatile and flavorful vegetable commonly used in Thai cuisine. It can be stir-fried, steamed, or incorporated into soups, adding a fresh and vibrant element to various Thai dishes. Whether you are a fan of bitter greens or simply looking to expand your culinary horizons, gai lan is definitely worth a try in Thai cooking.
