Tuesday, March 30, 2010

Hot Off the Wok - Stir-fried Kai Lan with Shrimp

Kai lan (also known as Chinese broccoli or Chinese kale) is a leafy vegetable frequently used in Chinese cuisine, mostly as a stir-fried dish. It consists of large green leaves, thick stems and flowering buds similar to those found in broccoli. It is a very traditional Chinese ingredient (the name itself says it all) and is best cooked as a stir-fry dish or steamed (or boiled). When steamed, it is served with an oyster sauce and sesame oil concoction.

As for this stir-fry dish, here are the ingredients that you'll need:

1 lb kai lan (cut off about an inch or two off the bottom stem)
1/2 lb shrimps (shelled)
1/2 lb button mushrooms (quartered)
2 carrots (sliced)
1 teaspoon of minced fresh ginger
1/2 an onion (julienned)
3 cloves of garlic
1 teaspoon oyster sauce
Salt and ground black pepper to taste

Heat up some oil in your wok. Start by sautéing the onions and carrots until soft. Add the shrimp and cook until it turns orange-red. Then add the garlic and ginger and cook for another minute. Finally add the kai lan, mushrooms and oyster sauce. Mix up the ingredients in the wok well and add about half a cup of water and cover the wok. When the kai lan is tender, the dish is ready. Plate it and serve. Enjoy!

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