Kai Lan with Oyster Sauce

Kai Lan with Oyster Sauce


  • lb Kai Lan [also known as Chinese Broccoli or Chinese Kale], cut crosswise into 2 inch pieces
  • 3 tbsp peanut or vegetable oil
  • tsp bicarbonate of soda
  • 2-3 dried shitake mushrooms, reconstituted in hot water, thinly sliced [optional]
  • 5-6 cloves garlic, smashed and roughly chopped
  • 1 tbsp cooking wine
  • tsp sesame oil
  • salt and pepper

       Ingredients for Sauce :

  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 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.



       To Prepare :

  • Combine all sauce ingredients, set aside
  • Bring half a pot of water to a rolling boil, add a quarter tsp sugar, tsp cooking oil and pinch of bicarbonate of soda
  • Blanch Kai Lan for about 30 seconds until tender but still crunchy, drain well, transfer to a serving platter, keep warm
  • 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
  • Add in the sauce, cook stirring until the sauce boils and thickens, season with salt and pepper
  • Pour sauce over the Kai Lan, garnish with crispy garlic and serve hot immediately





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