Charred gai larn and farro with soy tahini from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 41) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute broccoli, cauliflower, or kale for gai larn.

  • SheilaS on March 16, 2024

    This is a great vegan meal on its own or a fine side that combines both a vegetable and grain. I I added a few squeezes of lemon to the sauce because I thought it needed a little acid. Served with seared ahi tuna.

  • Ganga108 on September 05, 2023

    I made this with some cauliflower that was rapidly fading in the fridge. It is AWESOME. I used buckwheat as trying to eat more gluten-free (but not entirely GF). The sauce is very special - I used Lao Gan Ma Chiili Crisp for the chilli oil. So delicious. A favourite.

  • christineakiyoshi on July 27, 2023

    Love this! Great way to prepare Chinese broccoli and the sauce is delicious

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