Gai lantastes 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.

The flavor of fresh ginger isslightly peppery and sweet, with a pungent and spicy aroma. Much like garlic, fresh ginger mellows with cooking and turns bitter if burned. The ground form is not as strongly flavored but has a warm bite and a little sweetness.

Ginger Gai-Lan

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Since 1997, Hong Shing has been an institution in Toronto by offering delicious and accessible Chinese food. At Hong Shing, we are committed to consistently elevate the perceptions of Chinese cuisine and hope to connect with more individuals and communities to our food and culture.

Ginger Gai-Lan

About the Dish -

Ginger Gai-Lan