Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The cost of the grocery bill seems to go up constantly, so for many reasons we have to consider how to feed the family as economically as possible.

Fresh greens, which should be a major factor in our diets, are sometimes replaced by frozen vegetables as they appear to have better value.

Nutritionally, of course, you lose somewhat as well as flavour so fresh vegetables especially green leafy vegetables are my preference.

One of my all-time favourite vegetables is gai lan, also known as Chinese broccoli or kale, or by their Cantonese name kai lan.

The nutritional content of gai lan is similar to that of kale and broccoli, although kale still wins out.

But it is the unique flavour of gai lan that wins the taste bud wars for me.

The shame is most people I tell about this vegetable have never heard of it or tried it, yet they buy its cousin broccoli at the supermarket, then chop the stalk off and throw it out.

The whole part of the gai lan can be used and tastes slightly sweeter than broccoli, so most often you will find it in stir-fry or just steamed and served with oyster sauce.

So seeing as I love this vegetable so much this week's dish is gai lan tempura with dipping sauce. It's a quick and easy recipe as a side dish or snack – even the children will enjoy.

Gai lan tempura

Ingredients

1 bunch Kai lan

1 cup maize cornflour

¼-1/2 cup icy water

3 egg whites

1 Tbsp sea salt flakes

Dipping sauce

1 knob grated ginger

1 part apple juice

1 part rice wine vinegar

1 part dark soya sauce

Rice bran oil for cooking

Method

Cut up the gai lan in suitable sizes and keep the leaves whole. Wash and drain and pat dry, then dust with a little of the cornflour.

Mix together the cornflour and some of the water and salt. Then whisk up egg whites until quite stiff – but you're not making pavlova, just aerating your batter.

Fold in the egg whites but don't worry if it collapses a bit, add more water so the batter is like runny cream.

Dip each leaf and stem in the batter and fry off in a large pan with enough oil to shallow fry on both sides until nice and crispy. Drain on absorbent paper, then simply mix together the dipping sauce and serve – and see what you have been missing out on!