2 bunches Gai Lan thinly slice and dice stalks
6 pieces Waterchestnuts
2 tablespoons Peanut Oil
1/2 cup Pine Nuts toasted
Prepare Melissa’s Gai Lan by tearing leaves into large shreds.
Blanch or steam Gai Lan for several minutes. Drain well.
In a wok or frying pan, heat oil and add Gai Lan and waterchestnuts.
Stir just until leaves begin to wilt. Top with pine nuts.