Plzzplzz someone ... HOW do i cook oyster sauce kai-lan (green leafy-vegebales)?

Question

I have been trying all my methods.. but i havent been too sure how to go about this dish.... i do eat it outside in food-courts and restaurants... but its too expensive.. someone plzz teach me..

Answer 1

Here's a how I make it and it's quite simple... Blanch 5 minutes, Saute 1 minute and Drizzle on oyster sauce mixture

1. Blanch the Kai-Lan (Chinese Broccoli) in boiling water for about 3 to 5 minutes... uncovered so it won't lose its bright green color... take out and drain... Cook longer if you like it softer.

2. Next, I like to heat up a frying pan with about 1 or 2 tablespoons of oil and throw in a clove of garlic to flavor the oil. Add the blanched kai-lan and stir around to coat with the flavored oil, about 1 minute. Sprinkle a little salt on it.

3. Arrange on a plate and drizzle with an oyster sause and sesame oil mixture, i.e... 2 tablespoons of oyster sauce and a few drops (1/4 teaspoon or less) of toasted sesame seed oil.

If you're used to more of a gravy style veggie plate, to the oyster sauce mixture add 1 teaspoon of cornstarch and 1/4 cup of chicken broth or water. While the broccoli is in the frying pan, step 2, after a minute add the oyster sauce mixture and allow to thicken.

Ingredients
1 lb Chinese Broccoli (Kai-Lan or Gai-Lan)
2 tablespoons Oil
1 clove Garlic smashed to flavor the oil... does not have to be chopped fine unless you want to...
1/4 teaspoon Sesame Seed Oil
2 tablespoons Oyster Sauce

If you want gravy...
1 teaspoon cornstarch
1/4 cup chicken broth or water

Answer 2

Kai-lan (Traditional Chinese: 芥蘭, Simplified Chinese: 芥兰, pinyin: gaìlán; literally "mustard orchid"), also known as Chinese broccoli or Chinese kale, is a slightly bitter leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. As a group of Brassica oleracea kai-lan is of the same species of plant as broccoli and kale. Its flavor is very similar to that of broccoli, though not identical, being a bit sweeter.

Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled kai-lan served with oyster sauce. Unlike broccoli, where only the flowering parts are normally eaten, with kai-lan the leaves and stems are eaten as well, normally sliced into bits the proper size and shape to be eaten with chopsticks.

The pronunciation kai-lan and its alternate version gai-lan are Cantonese.

Answer 3

½ lb Kai Lan [also known as Chinese Broccoli or Chinese Kale], cut crosswise into 2 inch pieces
3½ tbsp peanut or vegetable oil
½ tsp bicarbonate of soda
2-3 dried shitake mushrooms, reconstituted in hot water, thinly sliced [optional]
5-6 cloves garlic, smashed and roughly chopped
1 tbsp cooking wine
½ tsp sesame oil
salt and pepper
Ingredients for Sauce :

1 tbsp oyster sauce
1 tbsp soy sauce
½ tsp sugar
1 tbsp corn starch
1 cup water

To Prepare :

Combine all sauce ingredients, set aside
Bring half a pot of water to a rolling boil, add a quarter tsp sugar, ½ tsp cooking oil and pinch of bicarbonate of soda
Blanch Kai Lan for about 30 seconds until tender but still crunchy, drain well, transfer to a serving platter, keep warm
Heat wok on high, add 3 tbsp peanut or vegetable oil, stir-fry garlic chunks until golden brown and crispy, drain well, set aside for garnishing
Remove half the oil in the wok, add sesame oil, cooking wine and shitake mushrooms, fry 1 min
Add in the sauce, cook stirring until the sauce boils and thickens, season with salt and pepper
Pour sauce over the Kai Lan, garnish with crispy garlic and serve hot immediately

Answer 4

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