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HK Kai Lan with Oyster Sauce
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| I'd like to try this recipe with broccoli and asparagus. I think it will work too. What do you think? ;) Recipe adapted from here (by Amy Beh) | |
| 150g | Kai Lan |
| 5 or 6 small | dried mushrooms, soaked till soft (I omitted them because I didn't have time) |
| 1 tbsp | chopped garlic |
| 3 tbsp | oil |
| 1 tsp | Shao Hsing Hua Tiao cooking wine |
| 1/2 tsp | sesame oil |
| For the sauce, combine: | |
| 1/2 tbsp | oyster sauce* |
| 1 tsp | light soy sauce |
| 1/4 tsp | chicken stock granules |
| 1 1/2 tsp | sugar, or to taste |
| Dash | pepper |
| 1 tbsp | water |
| 1/8 tsp | corn flour |
* Note that I made this a vegetarian dish by omitting the chicken stock granules and oyster sauce. Instead, I used vegetarian mushroom sauce with a pinch of salt.
1. Boil half a pot of water. Add 1/4 tsp sugar, 1/2 tsp cooking oil and pinch of bicarbonate of soda. Blanch Kai Lan for 30 seconds, drain and place on a serving plate.
* As I mentioned earlier, I omitted the bicarbonate of soda.
2. Heat oil in a wok and saute garlic till fragrant and golden brown. Dish up garlic and remove half the oil. Add sesame oil and cooking wine. Stir in combined sauce ingredients and mushrooms. Bring to a quick boil.
3. Pour sauce over vegetables, arrange mushrooms and sprinkle with garlic crisps.
* I added shallot crisps as well.
Recipe uploaded with Shop'NCook for iPhone.
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