Stir-Fried Kai Lan

Name: Stir-Fried Kai Lan
Yield: Serves 4
Cuisine: China
Ingredients: 30 ml/2 tbsp Chinese wine; 30 ml/2 tbsp oyster sauce; 30 ml/2 tbsp crushed garlic; 30 ml/2 tbsp shredded fresh root ginger; 30 ml/2 tbsp vegetable oil; 350 g/12 oz kai lan (Chinese broccoli); 350 g/12 oz kai lan (Chinese broccoli)

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

There was a time when this popular Chinese vegetable was practically unobtainable outside its country of origin, but airfreight has changed all that and most Chinese food stores now stock it. Known as Chinese broccoli — kai lan in Cantonese — it actually bears no resemblance to broccoli, being more closely related to kale.

Ingredients

350 g/12 oz kai lan (Chinese broccoli)
30 ml/2

Asia
China
Side dish

Method

Separate the kai lan leaves from the stalks. Cut each leaf in half. Trim the stalks, then peel them thinly, removing any tough portions of outer skin. Slice each stalk diagonally in half.
Bring a pan of water to the boil and blanch the kai lan leaves for 1 minute. Drain immediately and refresh under cold water, then drain again. Repeat the process with the kai