Simple Stir-Fried Garlic Baby KaiLan

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Delicious Crunchy Vegetables
Ready : 10 mins Generic : StirFry Difficulty : Easy
[ Prep : 5 mins † Cooking : 5 mins ] Printable Recipe
“Kai Lan” is a dark green vegetable with relatively thick stems, large leaves. At times, you may find some with small flower heads tucked in between the lush leaves – quite similar to a small Broccoli head, thus Kai Lan is often referred as the ‘Chinese Broccoli’ or ‘Chinese Kale’. Kai Lan is touted as one of the most flavourful green vegetables in Asian cuisine. It has a complex (but not overwhelming) flavor with a slightly bitter bite but doesn’t have the same distinct and overpowering taste that usually turns people off from the regular Broccoli. When cooked properly they have a certain sweetness to them. (Source : KAI LAN – Everything You Need To Know).

There are many quick simple different ways to cook this delicious green as this veggie is young and light in taste – actually just like most greens. In Hong Kong, the blanching method –  top with some Oyster sauce is most common and often served in whole stalk. Another popular way is by way of Stir-frying. A simple and quick but yet delicious way is – stir-fry with minced garlic (which, in The VianD’s humble opinion is a much cleaner option without the thick full Oyster sauce taste). As a kid, The VianD was accustomed to the stir-fry pairing of sliced Beef and Kai Lan. Here’s The VianD take on Simple Stir-Fried Garlic Baby KaiLan.

IngredientS


MAIN :

 A bunch of Baby Kai Lan – separate out the large leaves. If too large, simply cut into half.

 The Steam can be a little tough so The VianD like to run a peeler lightly over them to get rid of the thick hard outer layer skin. Cut at an angle into bite-size.

 Soak and wash thoroughly.


 A few cloves of smashed Garlic and some minced Garlic. Frankly, U can simply opt only for the smashed or minced Garlic but – The VianD like to have both, this way, U’ll have the infused Garlic oil and tiny bits fo minced Garlic sticking on the Veggie when cooked.

 A few slices of Ginger.




SEASONING :

 Light soy,  Sugar, Salt, a touch of Oyster sauce and a dash of Sesame oil, Shaoxing wine and White pepper. All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!


MethoD


STEP 1 :

 On medium/low heat, start by sautéing the smashed Garlic and sliced Ginger till aromatic and slightly brown.






STEP 2 :

 Next, add the Kai Lan stems, a few good stirs and a splash of water to create some steam to cook the stems through (just for a min or so, depending on the heat and the size of the stems). Add the minced Garlic and few more good stirs.



STEP 3 :

 Crank up the heat, add the leaves and be quick, keep stirring so tat the leaves cook evenly. Add a splash of water if too dry. Add all the Seasoning Ingredients (except Shaoxing wine) and when the leaves start to wilt, the dish is done.



STEP 4 :

 Just before U plate, add the Shaoxing wine by swirling around the Wok. Viola, ur plate of delicious crunchy “Simple Stir-Fried Garlic Baby KaiLan” is ready to be served hot.

** Tip : Always add the Shaoxing wine just before plating. Swirl in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.

EnD
Copyright © 2014 The VianD · All Rights Reserved
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