Kai Lan (chinese broccoli) in garlic and oyster sauce

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.

Ingredients

  • 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

Method

  1. Heat vegetable oil in a dry wok
  2. Fry the garlic for 10 seconds and toss in the kai lan
  3. Give the kai lan a stir for 10 seconds and add the oyster sauce.  Mix well and stir for 15 seconds
  4. Add the rice wine and leave to cook for a minute
  5. Season with sugar, salt and a few drops of sesame oil.  Leave to cook for another minute, remove from the heat and serve

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