Ingredients with Measurements:
- 1 bunch of Kai-Lan (Chinese broccoli), washed and trimmed
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 red chili, sliced
- 1 teaspoon of soy sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the minced garlic and sliced chili and stir-fry for 30 seconds until fragrant.
3. Add the Kai-Lan and stir-fry for 2-3 minutes until the leaves are wilted and the stems are tender.
4. Add the soy sauce, sugar, salt, and pepper, and continue to stir-fry for another minute until the Kai-Lan is evenly coated with the sauce.
5. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Kai-Lan can be substituted with broccoli or bok choy.
- Red chili can be substituted with green chili or jalapeno.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use oyster sauce instead of soy sauce for a richer flavor.
Tips and tricks:
- Make sure to wash and trim the Kai-Lan before cooking.
- Use tongs to stir-fry the Kai-Lan quickly and evenly.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
- Store any leftover Kai-Lan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Kai-Lan in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Kai-Lan in a large bowl or platter.
Garnishes:
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Serve with a side of stir-fried tofu or shrimp.
Troubleshooting advice:
- If the Kai-Lan is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw Kai-Lan.
Food history:
- Kai-Lan is a popular vegetable in Chinese cuisine and is often used in stir-fries and soups.
Flavor profiles:
- Spicy, savory, and slightly bitter.
Serving suggestions:
- Serve as a side dish or as a main course with rice or noodles.
Related Categories
Cooking Method: N/A
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Region: Chinese
Taste: Spicy, Savory, Tangy, Chili, Chili-Infused