Kai-lan, also known as Chinese broccoli, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems, comely stir fried and boiled in hot water, served with soy sauce mixture.
- 5oz. fresh Chinese broccoli
- 1 tsp salt
- 1/2 tsp peanut oil
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sugar
- Cut off the hard stems at the bottom; wash the Chinese broccoli and drain thoroughly. Set aside.
- In a small mixing bowl, whisk together oyster sauce, soy sauce, salt and sugar together.
- In a large saucepan, add enough water to cover the broccoli. Add the salt, and peanut oil. Bring to a boil.
- Add the Chinese broccoli to the boiling water. Cook for 30 seconds until the stalks are tender but crisp, turn off heat, let them set in saucepan for 30 more seconds. Remove, drained and set in serving plate.
- Spoon or pour the soy sauce mixture on the top of Chinese broccoli to cover.
- Transfer and serve immediately, enjoy with Kung Pao Chicken recipe would be nice.