The kai-lan (Vietnamese: cải làn) is a common leaf vegetable in Lạng Sơn province but has been popularized in northern Vietnam. It has thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli.
Cải làn, like other vegetables, is a very healthy food. It has a slightly bitter taste which stimulates the spirit and taste buds of gourmets. This Asian broccoli is also very good for the liver and the gallbladder, and contains vitamins A, C, magnesium and iron, which are beneficial for our health.
Remove the old leaves, peel the old skin, and cut off the woody parts of the stems. Rinse, slice, and drain.
Bring a pot of water to a boil, then add the vegetable, and parboil it. Set aside to drain.
In a wok or a pan, heat some oil and sautee half of the crushed or minced garlic. Add the greens and stir. Season. When the veggie is about to get fully cooked, add oyster sauce and the rest of the garlic. Turn off the heat and serve.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
