Kai Lan with Garlic and Sauces

Recently, few of my friends told me that I don’t have any vegetarian recipes on my blog. And it’s true 🙂 I haven’t posted any vegetarian recipes yet on my blog. I did suggest vegetarian alternatives for few of the recipes I’ve posted… not sure if that’s counted as vegetarian 😉

My first choice of vegetable was Kai Lan (Chinese broccoli) since it is easy to cook. It is widely used in Chinese and other South East Asian cuisines. I mixed some cauliflower with it and cooked it the usual way with garlic and sauces. Addition of cauliflower gave a nice combination of green and white color to the dish making it colorful and attractive.

I had fun cooking this one… hope you enjoy it too 🙂

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Preparation Time: 25 to 30 minutes

Cooking Time: 10 to 15 minutes

Ingredients:

Cooking Oil – 2 tablespoons

Kai Lan – 300 g, the leaves separated from the stems

Cauliflower – 320 g, cut into small pieces

Ginger – 1.5 teaspoon, grated

Garlic – 3 to 4 cloves, chopped finely

Cornstarch/Cornflour – 2 to 3 teaspoons mixed with 3 tablespoons of water

Salt – to taste (as required)

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For the sauce mixture:

Dark Soy Sauce – 1 tablespoon

Oyster Sauce (optional) – 1 tablespoon

Rice wine – 2 teaspoons

Sesame oil – 1 teaspoon

Cornstarch/Cornflour – 1 teaspoon

Sugar – 1 teaspoon

Water – 3 tablespoons

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Mix all the ingredients of the sauce mixture together in a bowl and keep aside.

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Step 1: Heat one tablespoon of oil in a pan. Add ginger and garlic and fry for around 30 seconds.

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Step 2: Add the cauliflower and Kai Lan stems and add rest of the oil. Cook for around 2 to 3 minutes.

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Step 3: Add the Kai Lan followed by the sauce mixture. Add the cornstarch/cornflour mixture and cook until the Kai Lan and the cauliflowers are soft but not mushy. Add salt as required.

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Step 4: Serve hot with rice or noodles.

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A few tips:

  • You can add vegetables like carrots and corn to the Kai Lan instead of cauliflower.
  • You can also add a teaspoon of chili sauce to the sauce mixture if you want to give it a spicy touch.

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