Kai Lan

Kai-lan, also known as Gai Lan, Chinese broccoli or Chinese kale, is a leaf vegetablefeaturing thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. As the Alboglabra group of Brassica oleracea, kai-lan is of the same species of plant as broccoli and kale. Its flavor is very similar to that of broccoli, but more bitter and a bit sweeter.(Wikipaedia)

Kai lan

This is my favourite vegetable and I just love eating it raw. Yes, raw, the stems are really crisp and sweet and the leaves though dark green in colour and bitter looking taste lovely raw or cooked. My favourite way of cooking this veg is to rapidly boil them in a bit of water, for only about 1-2 minutes. Draining the water off, I toss the cooked veg in some soy sauce and sesame seed oil. If I am feeling decadent, I garnish with some crisp fried finely sliced shallots, or fried chopped garlic in a bit of canola oil or peanut oil. Sometimes I slosh some oyster sauce on too, and then the dish becomes " hoe yau kai lan " or literally translated, oyster sauce kai lan.

Kai lan with garlic

When buying oyster sauce, buy the most expensive you can afford in the shops, that way you need less, as it will be rich in oysterness lol. I use vegetarian oyster sauce these days as Dave is vegetarian.

Recipe

400g kai lan stems, cut to 3in lengths or leave whole if preferred, rinse the veg well

1-2 shallots, finely sliced or 1-2 garlic cloves finely chopped.

1 tbsp cooking oil- canola, peanut, sunflower, any will do, even olive oil.

Water.

1 tbsp soy sauce

1 tbsp oyster sauce if using

1-2 tbsp sesame seed oil

Method

Heat cooking oil in a wok, when hot, add shallots or garlic, fry them until brown and crisp, be careful not to burn the garlic if using garlic. Keep the oil if preferred to pour over kai lan later.

In a separate saucepan that is large enough to fit all the kai lan in, add water about inch in depth, turn heat up and boil the water. When water is boiling, add the kai lan and put lid on saucepan, and cook kai lan for about 1-2 minutes.  I like kai lan that is crunchy so, 2 minutes is maximum cooking time for me, but if you like your veg well done, cook for longer.

The kai lan will change colour to a bright green.  Strain all the liquid off, arrange kai lan attractively on serving dish.

Pour soy sauce over kai lan and oyster sauce if using. Add sesame oil if using. Lastly, pour shallot or garlic oil over the whole lot.... serve piping hot..... yummy, enjoy with some lovely cooked rice.

Hoe yau kai lan

I love this veg so much, I don't do all that garnishing bit, as I am too eager to eat it (I usually eat one of 2 stalks raw as I am cooking too!) and use only a little bit of soy sauce and sesame oil, less calories and loads of goodness. I have added sliced garlic to the kai lan as it is cooking to save me from having to fry the garlic, ok, no crunch from the garlic, but no extra calories either. Just seeing the kai lan brings about an excitement on me, perhaps it's my body telling me I have a lack of vitamin K? LOL

kai lan with pork and carrots

Kai lan can also be slice into 3 cm lengths, stir fried with sliced ginger and slices of pork, chicken or shrimp. Delicious, carrot slices could be added to make the dish a colourful and healthy one too. Enjoy......