Ingredients with Measurements:
- 1 pound Kai-Lan (Chinese broccoli)
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 3 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Steamer basket or pot with lid
Step-by-step instructions:
1. Rinse the Kai-Lan under cold water and trim the ends. Cut the stems into 2-inch pieces and separate the leaves.
2. Bring a pot of water to a boil and place the Kai-Lan in a steamer basket or pot with a lid. Steam for 2-3 minutes until the stems are tender but still crisp. Remove from heat and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ginger and scallions and stir-fry for 1-2 minutes until fragrant.
4. Add the steamed Kai-Lan to the wok and stir-fry for 1-2 minutes until coated with the ginger and scallion mixture.
5. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper to the wok and stir-fry for another 1-2 minutes until the Kai-Lan is evenly coated and heated through.
6. Serve hot as a side dish or over rice as a main dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 90
- Fat: 7g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- Kai-Lan can be substituted with broccoli or bok choy.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced garlic to the ginger and scallion mixture for extra flavor.
- Add sliced red bell pepper or carrots for color and texture.
Tips and tricks:
- Make sure to rinse the Kai-Lan thoroughly to remove any dirt or debris.
- Steam the Kai-Lan until the stems are tender but still crisp for the best texture.
- Adjust the seasoning to taste by adding more soy sauce or oyster sauce if desired.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a platter with the ginger and scallion mixture drizzled over the top.
Garnishes:
- Garnish with sesame seeds or sliced scallions for extra flavor and texture.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Serve with other Chinese-inspired dishes such as dumplings or stir-fried vegetables.
Troubleshooting advice:
- If the Kai-Lan is too tough, steam for an additional minute or two until tender.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw Kai-Lan to prevent cross-contamination.
Food history:
- Kai-Lan is a popular Chinese vegetable that is also known as Chinese broccoli.
Flavor profiles:
- The ginger and scallion mixture adds a savory and slightly spicy flavor to the dish, while the soy sauce and oyster sauce add a salty and umami flavor.
Serving suggestions:
- Serve as a side dish or over rice as a main dish.
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Region: Chinese