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INGREDIENTS :
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½
lb Kai Lan [also known as Chinese Broccoli or Chinese Kale],
cut crosswise into 2 inch pieces
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3½ tbsp peanut or vegetable oil
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½ tsp bicarbonate of soda
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2-3 dried shitake mushrooms, reconstituted in hot
water, thinly sliced [optional]
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5-6 cloves garlic, smashed and roughly chopped
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1 tbsp cooking wine
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½ tsp sesame oil
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salt and pepper
Ingredients for Sauce :
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1 tbsp oyster sauce
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1 tbsp soy sauce
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½ tsp sugar
1 tbsp corn starch
1 cup water
Variation
: Other recommended 'greens' for this dish - Bok Choy, Spinach, Broccoli Rabe, Swiss Chard, Mustard Greens and
Broccolini. What is Broccolini? Broccolini, or it's highbrow name
"Asparation," is a cross between Broccoli and Chinese Kale [Kai Lan or Gai Lan].
Also marketed as "Baby Broccoli", this hybrid vegetable is tender, sweet,
slightly peppery and completely edible, from slim stems to broccoli-like head of
flowering buds. |
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To Prepare :
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Combine all sauce ingredients, set aside
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Bring half a pot of water to a
rolling boil, add a quarter tsp sugar, ½ tsp cooking oil and pinch of
bicarbonate of soda
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Blanch Kai Lan for about 30
seconds until tender but still crunchy, drain well, transfer to a serving platter,
keep warm
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Heat
wok on high, add
3 tbsp peanut or vegetable oil, stir-fry garlic chunks until golden brown and
crispy, drain
well, set aside for garnishing
- Remove half the oil in the
wok, add sesame oil, cooking wine and
shitake mushrooms, fry 1 min
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Add in the sauce, cook stirring
until the sauce boils and thickens, season with salt and pepper
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Pour sauce over the Kai Lan,
garnish with crispy garlic and serve
hot immediately
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