Stir Fried Kai Lan in Oyster Sauce
Updated: Nov 6
With more and more choices filling our time, nothing beats having a tried and tested favourite at the dinner table. Every family may do it slightly differently, every Zhe Char shop will have its own take on it, but one thing we can all agree on is that this tasty, nutritious dish is something that will surely remind you of life's simple comforts.
Try out our take on this quintessentially Asian dish today!
250 gm VertiVegies Kai Lan
2 tbsp oyster sauce
4 garlic cloves
2 tbsp peanut oil
1 1/2 tsp light soy sauce
1 tsp Chinese rice wine
1 tsp sesame oil
2 tsp corn flour
3 tbsp water
Cut the Kai Lan stems from the leaves and halve the stems length wise and mince garlic cloves finely. Combine oyster sauce, soy sauce, Chinese wine, pepper and sesame oil in a small bowl and stir until they are combined. In a sperate bowl, mix water and flour to form a roux.
Heat a large wok and add the peanut oil (the oil should start shimmering). Add half the garlic and fry till golden brown. Remove garlic from heat and add in the rest of the garlic, together with the Kai Lan and stir fry on high heat. Fry for 3 - 5 minutes, or until the stems are sof. Add the sauce and flour mixture and fry for another 2 minutes. Turn the heat off and cover for 5 minutes. Serve and garnish with fried garlic.
Swap out fried garlic for fried shallots for a sweeter taste.