Ingredients
4
cloves garlic, minced
250 g
baby kalian
1 ½ cup
water
For the
Sauce
1 1/2
tbsp oyster sauce
1/2
tbsp light soy sauce
1 tsp
sugar
½ tsp
black pepper powder
1 tsp
salt
Procedure
Slice
off the tough ends and wash baby kalian thoroughly in a few changes of water to
remove soil particles and grit. Drain off excess water and set aside.
In a
non-stick pan add 1 ½ cup of water. Add salt to it. Once it comes to a boil add
the washed baby Kailan and cover it with a lid. Let it cook for 2-3 min. In
between turn the leaves for boiling on the other side.
Open
the lid and remove the blanched leaves and add it to a deep bowl with ice
water. Immediately drain them of the ice water and keep aside.
Heat a
non-stick pan over medium heat. When its heated-up, reduce the heat to low, add
olive oil.
When
the oil is hot, tip in the minced garlic and stir fry continuously until garlic
just starts to turn a light golden brown.
Turn
off the heat and remove the garlic immediately in a small bowl and keep aside.
In the same pan add oyster sauce, Soya Sauce, pepper powder, Sugar, salt to taste (If
needed), and mix well until the sauce is cooked.
Now at this stage either tip in the vegetables all at once and stir fry vigorously for 1 minute, until stems and leaves, are coated well with the sauce or Can pour the sauce over the cooked veggies on a serving plate.
Garnish with fried garlic bits, and serve immediately.
Here's a quick recipe video for easy reference.
Tips & Notes
Kailan stems are quite hard, so it needs to be blanched to soften before cooking.
Ice water helps to retain the fresh color of the greens.
Garlic burns quickly once it turns golden brown, and will taste bitter.
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