October 21, 2021
Gai Lan With Chili Jam
“This vibrant, intensely flavored side dish is buoyed by hoisin sauce and our Chili Jam. You can swap in any Asian green or combination,” says celebrity chef Lynn Crawford of her gai lan dish (below). Find more delicious family style recipes in Lynn Crawford and her partner Lora Kirk’s new cookbook Hearth & Home.
Yield: Serves 4 to 6
Make Chili Jam
- Heat canola oil and sesame oil in large nonstick saucepan over medium heat. When oil is hot, add chilies, shallots, garlic and ginger. Cook, stirring, until shallots and garlic begin to caramelize, 2 to 3 minutes.
- Add rice wine vinegar, fish sauce, brown sugar and chili flakes. Stir to combine and cook until slightly thickened, 3 to 4 minutes. Allow to cool, then transfer to jar with lid and store in refrigerator for up to 3 weeks.
Cook Gai Lan
- Heat canola oil in large skillet over medium-high heat. When oil is hot, add bell pepper and garlic, and sauté until garlic is golden, about 2 minutes.
- Add gai lan, hoisin sauce and roasted chicken stock, and toss to coat. Cover and cook until gai lan is crisp-tender, 3 to 4 minutes. Uncover, stir in Chili Jam and cook until liquid has thickened, 1 to 2 minutes. Transfer to serving dish.
Author: Recipes excerpted from Hearth & Home by Lynn Crawford and Lora Kirk. ©2021 by Lynn Crawford and Lora Kirk. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
House & Home October 2021