Ingredients with Measurements:
- 1 bunch of Kai-Lan (Chinese broccoli)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 tablespoons of oyster sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Steaming basket or pot
Step-by-step instructions:
1. Rinse the Kai-Lan thoroughly and trim the ends of the stalks. Cut the leaves and stems into bite-sized pieces.
2. Fill a pot or steaming basket with water and bring it to a boil. Place the Kai-Lan in the steaming basket and steam for 2-3 minutes or until the stems are tender.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for 30 seconds or until fragrant.
4. Add the oyster sauce, soy sauce, sugar, and water to the wok. Stir well to combine.
5. Add the steamed Kai-Lan to the wok and toss with the sauce until well coated. Season with salt and pepper to taste.
6. Serve hot as a side dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Steaming temperature: Boiling water
- Stir-frying temperature: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 70
- Fat: 5g
- Carbohydrates: 5g
- Protein: 2g
- Fiber: 2g
- Sodium: 450mg
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 mushrooms or diced bell peppers for extra flavor and texture.
- Top with toasted sesame seeds or chopped peanuts for crunch.
Tips and tricks:
- To prevent the garlic from burning, stir-fry it for only 30 seconds.
- If the sauce is too thick, add more water to thin it out.
- Make sure to steam the Kai-Lan until the stems are tender but still slightly crunchy.
Storage instructions:
- Store 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 the Kai-Lan on a platter or in a bowl.
- Garnish with sliced scallions or cilantro.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Chinese-style fried rice or egg rolls.
Troubleshooting advice:
- If the sauce is too salty, add more water to dilute it.
- If the Kai-Lan is too tough, steam it for a few more minutes.
Food safety advice:
- Make sure to rinse the Kai-Lan thoroughly before cooking.
- Use a clean steaming basket or pot to prevent contamination.
Food history:
- Kai-Lan is a popular vegetable in Chinese cuisine and is often used in stir-fries and soups.
Flavor profiles:
- The Kai-Lan has a slightly bitter taste that is balanced by the savory and sweet flavors of the oyster sauce.
Serving suggestions:
- Serve as a side dish with a main course.
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Region: Chinese