Mmm! Not like the restaurant versions I've had, but still very nice. I think I'd opt for a more tender green than gai lan (or at least what they called gai lan in the Asian grocery store nearby) because it was pretty touch to chew. And there are so many similar vegetables to choose from that wouldn't deviate too far from this recipe's essence. The gravy was delightful and I found myself letting a forkful of rice migrate over to the gravy so I could nab some more! Thank you for this recipe, Sue, which I can experiment with easily.
This was pretty close to what I get in the Thai restaurants. It did need more gravy I think and next time I will use arrowroot instead of cornstarch because I didn't like the taste in the dish.