How to nail Yum Cha

Simon is BACK! And what a welcome return.

Yumi and Simon discuss what it was like to have comedian Jennifer Wong onboard as guest host, and Yumi has some tips about what to order - and what NOT to order - when going out for Yum Cha.

And if you want to make Gai Lan (Chinese Broccoli) at home? Here's Nagi's recipe. And to do it at home?

1 Bunch of Gai Lan. If you can't get this vegetable, try it with broccolini, it's very good!

Trim the woody ends off the green vegetable. Wash well. If any of the stems are especially thick, slice down their length.

Place the gai lan in a steamer basket or plunge into a big pot of boiling water. Cook for about 5 minutes but test to make sure it's to your liking. You want it not too chewy and raw, but you definitely don't want to overcook it either. In this case I would get sexy with a timer to really make sure.

Meanwhile, gently heat 4tbs oyster sauce with 2-3tbs water. Add a teaspoon of vegetable oil and 1/2 teaspoon of sesame oil IF YOU CAN BE BOTHERED.

Toss the cooked vegetable through the sauce but try not to make it a messy jumble: at yum cha it's all neatly laid out facing the same way and halved. Enjoy!

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