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Here's a brief overview of what we'll be doing and how to get the perfect texture:
As always, my dad says to thoroughly wash our veggies.
Next, well add olive oil and salt to the water.
It is critical that our water starts boiling before we add the Chinese broccoli. We want to keep the cook time as short as possible.
In total, once the wok comes to a boil again, we'll only need to cook our gailan for 1 to 2 minutes.
Once 1 to 2 minutes are up, uncover the wok. Cut off a piece of stem and chew on it.
Once you're happy with the texture, turn off the heat and transfer the gailan to a plate.