Saturday, 24 May 2014


Kailan (Chinese broccoli or Chinese kale) is one of my favourite vegetables. I like its mild bitter taste. I actually Kai Lan fried with salted fish but am fine if it is cooked in oyster sauce.

Here is the recipe for cooking Kai Lan in Oyster Sauce

Serves 4
200 grams of medium sized Kai-lan

1 small shallot, thinly slices (best to remain in rings for better presentation)
1 clove of garlic, chopped
2 tablespoons of light soy sauce
2 tablespoons of vegetable oil
Small pinch of salt and pepper

1 teaspoon of sesame oil
2 tablespoons of oyster sauce

1) Wash and soak whole leavy Kailan vegetables in lightly salted water for 15 minutes. Boil a medium pot of water over high flame. Add 1 teaspoon of sugar (add more if your pot is large). Blanch Kailan in the boiling water for 1 – 2 minute, or once the leaves appear darker green in colour. Drain on a strainer and place nicely on a serving dish.

2) Heat wok with vegetable oil on medium heat, stir-fry shallot and garlic till fragrant and browned. Reduce heat to low fire when shallot and garlic are lightly browned to allow standing time. Sprinkle salt and pepper, followed by light soy sauce (beware of its sizzling effect by the mixture of hot oil and light soy sauce). Heat off and immediately pour onto the vegetables. Top sesame oil and oyster sauce. Serve.


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