Recipes - Chinese

Blanched Kai Lan In Oyster Sauce (Blanched Chinese Broccoli In Oyster Sauce)
Blanched Kai Lan Oyster Sauce


This restaurant-quality dish is a plate of kai lan, also known as Chinese broccoli, briefly but perfectly blanched, retaining the crunchiness and the natural vibrant green colour, can easily be created within minutes in the comfort of your own home. The oyster sauce makes the key to defining the sauce, topped with some fried garlic adding depth and giving this dish its unique flavour and aroma. It's a great side dish and goes well with any main course, fried rice or noodles.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Blanch
Cuisine: Chinese









Ingredients:

1 bunch kai lan (Chinese broccoli)
4 cloves garlic (minced)
1 tbsp oyster sauce




Steps:
  1. Split up kai lan by cutting the bottom stems, wash thoroughly and then drain.
  2. Prepare a wok or a big pot and bring water to boil.
  3. Blanch the kai lan quickly for around 30 secs – 1 min depending on how thick the stem is. Remove and drain.
  4. Place the kai lan neatly on a plate and then drain excess water. Set aside.
  5. In a wok, heat up oil on medium heat and saute the minced garlic until light brown and crispy. Turn heat off. Make sure not to overcook the fried garlic as it will be very bitter.
  6. Drizzle the fried garlic and oil over the bed of kai lan, followed by topping with the oyster sauce.

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Blanched Kai Lan In Oyster Sauce (Blanched Chinese Broccoli In Oyster Sauce)

Blanched Kai Lan In Oyster Sauce (Blanched Chinese Broccoli In Oyster Sauce)

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This restaurant-quality dish is a plate of kai lan, also known as Chinese broccoli, briefly but perfectly blanched, retaining the crunchiness and the natural vibrant green colour, can easily be created within minutes in the comfort of your own home. The oyster sauce makes the key to defining the sauce, topped with some fried garlic adding depth and giving this dish its unique flavour and aroma. It's a great side dish and goes well with any main course, fried rice or noodles.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Blanch
Cuisine: Chinese
Ingredients

1 bunch kai lan (Chinese broccoli)
4 cloves garlic (minced)
1 tbsp oyster sauce

Instructions
  1. Split up kai lan by cutting the bottom stems, wash thoroughly and then drain.
  2. Prepare a wok or a big pot and bring water to boil.
  3. Blanch the kai lan quickly for around 30 secs – 1 min depending on how thick the stem is. Remove and drain.
  4. Place the kai lan neatly on a plate and then drain excess water. Set aside.
  5. In a wok, heat up oil on medium heat and saute the minced garlic until light brown and crispy. Turn heat off. Make sure not to overcook the fried garlic as it will be very bitter.
  6. Drizzle the fried garlic and oil over the bed of kai lan, followed by topping with the oyster sauce.

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