My fabulous friends at Melissa’s produce sent me a Chinese new year party kit complete with Gai Lan (Chinese broccoli), Bok Choy, Chinese long beans, ginger, snow peas, and Chinese eggplant. The Hubs and I have been “celebrating” all week long.
The Hubs had never seen gai lan before and said, “what is this I’m eating?” I said “gai lan. It’s Chinese broccoli.” He replied, “Yum! I like Chinese broccoli better than American broccoli!”
And there you have it folks. Chinese new year enriching lives everywhere.
I encourage you to try something new this year whether it be a new vegetable or a new activity in your life. May the year of the horse be your best year yet!
- 1½ tablespoons brown sugar
- 2 tablespoons green curry paste
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 (14-ounce) can light coconut milk
- 1 tablespoon fresh lime juice
- 3 mint sprigs
- 3 basil sprigs
- 1 tablespoon canola oil
- 4 (6-ounce) Tilapia fillets
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon kosher salt
- ½ cup cilantro for garnish
- 1 bunch Gai Lan
- 1 bunch baby bok choy sliced vertically
- 1 cup Chinese long beans cut into 2 inch pieces
- 1 Tbs dark sesame oil
- 1 Tbs peeled, minced ginger
- 5 garlic cloves, minced
- ¼ cup water
- Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth.
- Bring to a boil; reduce heat, and simmer until reduced to ¾ cup (about 25 minutes).
- Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.
- Add dark sesame oil, ginger and garlic to a large skillet and cook over medium heat, stirring frequently, until fragrant, about 2 minutes.
- Add Gai Lan, bok choy and long beans to the pan and stir fry for 4 minutes. Add water and cover. Cook for another 2-4 minutes until vegetables are tender.
- Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Sprinkle fish evenly with pepper and salt.
- Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Top with curry sauce and cilantro.