wanzrecipes

CHINESE KALE or KAILAN: Sometimes also called Chinese Broccoli, this veggie is prized for its lovely stems and not its tough leaves. When purchasing kalian, look for fresh leaves, and keep in a plastic bag. Trim off most of the leaves, leaving a tiny part on the stem, and chop off the hardest part of the stem. Kailan is best served blanched and topped with a mixture of oyster sauce, sugar and fried garlic or shallots.

source: Suite 101

Recipe 1
1 small tray of stir-fry beef cuts
baby kailan (cut into small portions)

Marinate the beef cuts with dark soya sauce, oyster sauce, garlic oil, brown sugar, freshly ground black pepper, cornflour and sea salt. (2 minutes)

Heat wok, drizzle olive oil and stir-fry beef for 1 minute, put in the kailan and stir for another minute. Add a little hot water and it's all done.

source: Audrey cooks

RECIPE 2

Ingredients

150g kale (Hong Kong kailan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
1/2 tbsp oil

Seasoning (A):
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1/2 tsp sesame oil

Seasoning (B):
1/2 tsp salt
1/2 tsp sugar
1/2 tsp light soy sauce

Method
MARINATE chicken with seasoning (A). Slice off fibrous parts of the kale stem and cut slantwise into thick slices. Blanch snow peas and carrots in hot boiling water. Add a pinch of salt and sugar.

Remove, put into cold running tap water. Drain. Heat oil and sesame oil in a wok, fry ginger till fragrant.

Put in marinated chicken meat and stir-fry for two minutes. Add kale, snow peas, carrots and seasoning (B). Fry briskly for 1 to 2 minutes. Dish out and serve hot.

source: Star Online

Labels: kailan, stir-fried, veg