Ingredients with Measurements:
- 1 bunch of Kai-Lan (Chinese broccoli)
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1/4 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1/4 cup of water
Special equipment needed:
- Steamer basket or steaming rack
- Large pot with lid
Step-by-step instructions:
1. Rinse the Kai-Lan under cold water and trim off the ends of the stems.
2. Cut the Kai-Lan into 2-inch pieces and set aside.
3. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and white pepper. Set aside.
4. Heat the vegetable oil in a pan over medium heat.
5. Add the minced garlic and stir-fry for 30 seconds or until fragrant.
6. Add the Kai-Lan to the pan and stir-fry for 1-2 minutes.
7. Pour the sauce mixture over the Kai-Lan and stir-fry for another 1-2 minutes.
8. Transfer the Kai-Lan to a steamer basket or rack.
9. Pour 1/4 cup of water into the pot and bring it to a boil.
10. Place the steamer basket or rack on top of the pot and cover with a lid.
11. Steam the Kai-Lan for 3-5 minutes or until tender.
12. Remove the Kai-Lan from the steamer and transfer to a serving dish.
13. Pour the remaining sauce over the Kai-Lan and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 80
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrate: 6g
Dietary fiber: 3g
Sugars: 2g
Protein: 3g
Substitutions for ingredients:
- Kai-Lan can be substituted with broccoli or bok choy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or black bean sauce.
- Vegetable oil can be substituted with sesame oil or peanut oil.
Variations:
- Add sliced mushrooms or bell peppers to the stir-fry for extra flavor and texture.
- Use chicken or beef broth instead of water for a richer flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to rinse the Kai-Lan thoroughly to remove any dirt or debris.
- Cut the Kai-Lan into uniform pieces to ensure even cooking.
- Be careful not to overcook the Kai-Lan as it can become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kai-Lan in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the Kai-Lan on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Steamed rice
- Stir-fried noodles
- Grilled chicken or fish
Suggested side dishes:
- Egg rolls
- Wonton soup
- Hot and sour soup
Troubleshooting advice:
- If the Kai-Lan is too tough, it may not have been steamed long enough. Steam for an additional 1-2 minutes.
- If the Kai-Lan is too salty, reduce the amount of soy sauce or oyster sauce in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a food thermometer to ensure the Kai-Lan is cooked to a safe temperature of 165°F (74°C).
Food history:
Kai-Lan, also known as Chinese broccoli, is a leafy green vegetable commonly used in Chinese cuisine. It is a member of the Brassica family, which also includes cabbage and kale.
Flavor profiles:
The Kai-Lan has a slightly bitter and earthy flavor, which is balanced by the savory and sweet sauce.
Serving suggestions:
Serve the Steamed Kai-Lan with Garlic as a side dish to a Chinese-inspired meal or as a healthy vegetable option.
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Region: Chinese