Kai lan is one of the staple vegetables most ethnic Chinese households and is easily found in most of the markets here. The dark green leafy vegetable is also known as Chinese broccoli or Chinese kale. Kai lan usually has a bitter taste so cooking it can be quite tricky. This is our take on how to use a variety of condiments to balance out the bitter taste.
Chinese Kale Stir-fry
- 400 gms Kai Lan (Chinese broccoli)
- 1 1/2 tbsp cooking oil
- 5 cloves garlic coarsely chopped
- 1/2 inch fresh ginger sliced
- 3 tbsp oyster sauce
- 1 tbsp soya sauce
- 1/2 tbsp sugar
- 1/2 tsp sesame oil
- 60ml water
- 100 gms mushroom this is optional and you can use any type of mushrooms
- 1 tbsp Chinese rice wine optional
Kai lan preparation
- Remove the leaves from the stems. Cut the stems in half, lengthwise. Cut the leaves in half.
- Heat cooking oil in a pan over medium heat.
- Add in garlic and ginger, fry till fragrant.
- Add in the kai lan stems and stir for 1 – 2 minutes.
- Add in the leaves and continue to stir over medium heat.
- Add in oyster sauce, soya sauce, sugar, Chinese rice wine and stir for 1 minute on low heat.
- Add water and continue stirring on medium heat for another two minutes.
- Serve hot with rice.