Ingredients

The following ingredients have 4 Servings
  • grapeseed oil for the pan
  • 1 tablespoon fresh garlic, (minced)
  • 1½ teaspoons finely chopped lemongrass
  • 5 cups gently packed Gai Lan (including stems), (washed and dried )
  • ⅓ cup light coconut milk
  • salt and freshly ground black pepper
  • Togarashi

Instruction

  • Sauté garlic and lemongrass. Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over medium-low heat. Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
  • Add gai lan and cook. Turn the heat to medium-high and add the Gai Lan. Cook, stirring from time to time, until it's completely wilted and the bottom of the pan is becoming dry, about 10 minutes.
  • Add coconut milk. Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Gai Lan, about 2 minutes.
  • Season. Season with sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.) Sprinkle with Togarashi if desired.