Chinese Broccoli (aka Chinese Kale or Gai Lan) is the most recognized leafy green in Chinese cooking. With its thick stems and glossy blue-green leaves, this dish is not only tasty but good for you. We first cut the Gai Lan stems into thin slices, on the angle is best. Diced garlic and ginger are added to the wok and stirred often, making sure the garlic doesn’t burn. Gai Lans are added in and steam cook for 3-4 minutes. We gently add in the fish fillets are lightly fried until crispy & golden brown on the outside but soft and moist inside in the wok to soak in the flavors.