This is the fattest Kailan this year, with huge dark leaves. The stalk and leave parts are my favourites, while leaf petioles are hard and not that tasty. As this plant is quite big, I divided into 3 separate parts and served in 3 meals. Leaves and stem are stir-fried on their own with ginger, rice wine, tasty as such.
The petiole part is cut into pieces, stirred with other veg and seasoned with anchovies, garlic and chilli sauce for a stronger flavour.
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