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Oyster sauce Kailan

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

Posted on August 28, 2009December 28, 2022 by PatriCa BB 雪冰

My Wok Life Cooking Blog 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.

My Wok Life Cooking Blog Kai-lan Vegetables with Oyster Sauce (蚝油芥兰)

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.

Tags: Vegetables
Category: Low-FatMain DishesRecipeVegetables & Fruits

5 thoughts on “Kai-lan Vegetables with Oyster Sauce (蚝油芥兰)”

  1. cherry potato says:
    August 28, 2009 at 11:32 pm

    Looks delicious! Long time I didn’t cook this dish.Really admire for your cooking.

    Reply
  2. ptblogger says:
    July 23, 2015 at 9:54 pm

    There is definately a great deal to find out about this subject.
    Iike all of the points you have made.

    Reply
  3. Anna Koh says:
    August 21, 2015 at 9:36 pm

    This recipe is fantastic. My family really enjoy this dish. Thanks for the recipe!!!

    Reply
    1. PatriCa BB says:
      August 25, 2015 at 11:28 pm

      Thanks!

      This is my favorite, too!

      Reply
  4. Tiki says:
    June 13, 2018 at 9:57 pm

    Tried and everyone in the family loves it!

    Reply

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Calin Chong MyWokLife
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