Thanks to the lovely BM@ Living a Little Greener, a little book now sits by my table. Food Rules by Michael Pollan. A handy little book that is full of wise advise like,
41# Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks– People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed foods.
With that in mind, I’m not quite sure which food culture this Frugal Friday dish is trying to harness. Olive oil in a wok with gai lum? Chinese or Italian? Would both cultures be quietly drawing in their breath and shaking their heads?
Possibly. Either way though, I still say it’s easy, it’s healthy and I was making good use of that fantastic mixed bag of potatoes and soul filling local olive oil I had got on the weekend. I didn’t want to cook the potatoes in any old fashion as I didn’t want to lose any of the flavours. So I cut them into long quarters, and dinner was quickly made up.
Gai lum Potatoes
In my trusty flat bottomed wok, (or pot)
a generous couple of slurps olive oil
added 2 stems of spring garlic
an assortment of rocking potatoes cut length ways
Cook until lightly golden on one side. Whack a lid on to steam a little.
Add chopped gai lum (chinese broccoli) or other seasonal greenery,
add lid again for a little steaming
season and drizzle with olive oil.
This dish might seem too simple, but it worked because everything was super fresh, cooked fairly quickly, and the flavours of what was in there easily held their own. An easy, healthy Frugal Friday dish that had Mr Chocolate fast becoming Mr GaiLumPotatoes.
Food Rules 14# Eat foods made from ingredients that you can picture in their raw state or growing in nature.
Ahh, another semantics exercise – apparently, what you guys call Gai Lum is known hereabouts as Gai Lan. I love it as a garden member since it gives you several pickings as a ‘cut and come again’ veggie. But I’ve learned that if you don’t pick it fast, it will get very tough – so I keep mine well picked and never let the flowers bloom.
I bet those veggies came from your recent farmer’s market adventure.
They did indeed come from last weekend Dr. You’re very right about the gai lan too, although I just found out we call it that as well. How wonderful that you get to grow it.
Those colours are amazing, especially the green. Makes it look super appetising, which I’m sure it was.
It’s got to be good for you when it’s so green
Looks hearty and very nourishing, B. Great fusion food for an easy Friday dinner!
Super easy Celia 🙂
Whatever fusion category it fits into, it looks darn good. Thought you’d appreciate this article: http://thisisbrandx.com/2011/06/travel-issue-10-foods-an-australian-expat-will-miss/?pid=714.
I did appreciate that. Got me all nostalgic for our Aussie food, before I remembered that I can go out any get any of that food any day of the week 🙂 Did you get to try any of those goodies last time you were in Australia?
This looks amazing. It had my mouth watering just looking at it. The Weet Bix I am about to have just can’t compete.
Glad you enjoy the book.
The book’s great BM, a big thank you to again…. I’m rather partial to the odd weetbix myself.
Those rules… All so sensible. I must say the potatoes look delish – they may be ‘fusion’, but let’s face it, that’s about as genuinely Aussie as you get.
I was wondering what you would be doing with your array of spuds that you bought – what a lovely easy and tasty dish. I love meals that have few ingredients that produce such great results.
I love gai lum / gai lan. This combination looks fantastic, and your book also sounds well worthy of reading – a great comment regarding Western eating.
Love Michael Pollan’s books – easy reading, great advice!
mmm can just smell that fried potato
Mouth wateringly wonderful Brydie, cannot go wrong with super fresh vegies, I’ve not read Michael Pollan’s books, thinking I’d better, sounds wonderful.