Monday, October 20, 2008

At Home – Kai Lan (Chinese Broccoli) with Oyster Sauce

Good food does not need to be complicated. Most times it’s the simple ones that I actually enjoy the most.

One good example of this is the recipe I have below. I’ve listed about 7 ingredients but there are actually only 3 main ones. The other great thing about this recipe is the fact that you can substitute almost any green leafy vegetable that is in season. If Kai Lan is not available Bok Choy or Pak Choy (varieties of Pinoy pechay) are good substitutes.

Kai Lan (Chinese Broccoli) with Oyster Sauce

2 bunches of Kai Lan (Chinese Broccoli)

2 cloves of garlic chopped

3 tablespoons oyster sauce

1 tablespoon light soy sauce

A few drops of sesame oil

Chicken stock or just plain water

A bit of oil

  1. Prepare the Kai Lan by cutting the bunches in half (crosswise). You should end up with four bunches (2 stem bunches and 2 leaf bunches)
  2. Boil some water with a bit of salt.
  3. Blanch the stem bunches first in the boiling water for about 2 minutes. Remove then set aside.
  4. The leaves should only take about a minute to blanch. Set aside together with stems.
  5. Heat up a bit of oil in a pan.
  6. Stir fry the garlic for about a minute. Do not wait for it to turn complete brown.
  7. Add the oyster sauce and soy sauce.
  8. Add about ¼ cup of stock.
  9. Pour over the blanched Kai Lan. Add a few drops of sesame oil.
  10. Eat on its own or serve with jasmine rice.

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