Chinese

Andrew McConnell's healthy gai lan with pine nut sauce and sesame

Name: Andrew McConnell's healthy gai lan with pine nut sauce and sesame
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4
Cuisine: /chinese
Ingredients: 2 bunches gai lan (Chinese broccoli); 1/4 cup (60ml) fish sauce; 3 tsp caster sugar; 1 tbs sesame oil; 1/3 cup (50g) pine nuts, roasted, plus extra to serve; 3 tsp rice bran oil; Juice of 1/2 a lemon; 1/2 tsp caster sugar; 1 tsp rice wine vinegar

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This recipe is great as either a vegetarian side or a quick and simple main. Either way, it's sure to please. Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

2 bunches gai lan (Chinese broccoli)
1/4 cup (60ml) fish sauce
3 tsp caster sugar
1 tbs sesame oil

Pine nut sauce

1/3 cup (50g) pine nuts, roasted, plus extra to serve
3 tsp rice bran oil
Juice of 1/2 a lemon
1/2 tsp caster sugar
1 tsp rice wine vinegar

Method

1.

Cut the gai lan stems from the leaves and halve thicker stems lengthways.
2.

To make the sesame dressing, whisk fish sauce, sugar and sesame oil with 1/3 cup (80ml) water until well combined. Set aside.
3.

For the pine nut sauce, place all ingredients in a food processor with 1 1/2 tbs water and 1/2 tsp salt flakes. Whiz for 90 seconds or until smooth.
4.

Bring a large saucepan of water to the boil. Add gai lan stems and cook for 2 minutes, then add the leaves and cook for a further 1 minute or until bright green and just tender. Drain.
5.

Transfer to a serving platter and drizzle with sesame dressing. Top with the pine nut sauce and scatter with extra roasted pine nuts to serve.