Kai lan (gai lan)
Also known as Chinese broccoli or kale, kai lan means "mustard orchid" in Cantonese and is closely related to cabbage. With emerald green stems and thick, glossy leaves, it has a nutty and bittersweet flavour perfect for quick stir-frying in a hot wok. Heat a little plain oil into a wok until smoking, add a bunch of roughly cut kai lan, a little crushed garlic, brown sugar and gin. Stir constantly, adding a little water to prevent it from burning, and cook until tender.