We tend to order Kai Lan (chinese broccoli) in garlic and oyster sauce in our favourite chinese restaurants. I went to Chinatown last night after work to stock up on various pastes and sauces from the oriental supermarket, and couldn’t pass up on kai lan.
For dinner tonight, I cooked tofu in tom yum soup, omelette and kai lan in garlic and oyster sauce. It was a very light meal, which was much needed after a week of indulgence.
- 150g kai lan, washed and trimmed
- 2 cloves of garlic, peeled and chopped
- 1 tbsp vegetable oil
- 2 – 3 tbsp oyster sauce
- 1 tbsp chinese rice wine
- a pinch of brown sugar
- salt to taste
- a few drops of sesame oil
- Heat vegetable oil in a dry wok
- Fry the garlic for 10 seconds and toss in the kai lan
- Give the kai lan a stir for 10 seconds and add the oyster sauce. Mix well and stir for 15 seconds
- Add the rice wine and leave to cook for a minute
- Season with sugar, salt and a few drops of sesame oil. Leave to cook for another minute, remove from the heat and serve