Kai-lan Vegetables with Oyster Sauce (蚝油芥兰)

“Famous Oyster Sauced Kai-lan vegetable dish now you can cook it at home, easily and deliciously, without any bitter taste!”

Kailan, also named Chinese broccoli or Chinese kale. Many people like the crunchy texture of this leavy vegetable with thick stem, but often complain its mild bitter taste, too. Some readers asked me if I have a better to cook Kailan. Seriously, unless is baby kailan, I will not use stir-frying method as it does not sound appetizing to have the thick kailan stir-fried. I think, this is probably the best way to cook and taste Kailan without its inherited bitterness.

Yeah, you might find it hard to believe that these ‘raw-looking’ greens with just little sauce will not taste bitter. But I can assure you, yes, it wasn’t bitter at all. In fact, not even any mild greeny taste. It was, in fact, crunchy and delicious with a hint of natural sweetness! You may need to spend about S$10 to get this dish, from dining out. But now, you will be able to keep your bucks and have this tasted at home. With less than S$2 cost, this Kailan dish will be presented on your dining table, in just 10 minutes!

Serves 4
Ingredients
200 grams of medium sized Kai-lan

Sauce:
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

Method
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.

1 portion of oyster sauced kailan counts about 120kcal.

Variations: Change the choice of vegetables to lettuce or bok choy. Similar cooking method can be adopted on Fish dish or tofu dish.

Tips: Choose medium sized Kailan (length of the Kailan should be around the length from the tip of spreaded middle finger to thumb). About 6″ long each.