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| Pond Kai Lan 荷塘芥蘭 |
Local young farmers at Soil Hong Kong is harvesting
these extra fat stem Pond Kailan, guess were being grown next to lily ponds in
the old days hence the name. They started by using seeds handed down by an old
farmer nearby, now they have succeeded in keeping seeds from their own farm.
The stem is fat, juicy and tender, and can be
eaten with the outer skin that actually has a lot of Kailan's flavor.
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| Pond Kai Lan 荷塘芥蘭 |
I like to remove the dark green leaves to
use in simple noodle dish. The stem is cut into bit side pieces, simply stir-fry
at medium heat with some carrot for colour and ginger strips, until soft, then season
with salt and a little rice wine just before serving.
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