Kai Lan (Gai Lan) or Chinese broccoli is one of my favorite leafy vegetables. The thick stems are crunchy and delicious. I will normally just simple stir-fry it with chopped garlic and season with dashes of chicken stock granules.
Recently, I came across an online recipe from 'Janet's Home Cooking' and since I have leftover lap cheong (Chinese sausage) in my fridge, I decided to stir-fry it with lap cheong. It's deliciously yummy ~ thumbs up!~
4 stalks kai lan
1 piece lap cheong
3 cloves garlic (peeled and sliced)
Oyster sauce - for seasoning (to taste)
2-3 tbsp. water (add more if your prefers a bit more sauce)
1 1/2 tbsp. cooking oil
Methods:
- To prepare kai lan: washed, cut into bite-size pieces, separate leaves from stems, and set aside.
- To prepare lap cheong: peel off the casing, sliced and soak in hot water for about 2 minutes. This is to remove the saltiness. Drain and set aside.
- In a heated wok, add cooking oil, saute garlic and add in the stem and lap cheong, and stir-fry for 2 minutes. Then add the leaves and continue to stir to combine. Add in water and season with oyster sauce. Once the kai lan is cooked, remove from heat onto a serving plate.
- Dinner is served!
I cooked this dish according to my own method as well as the seasoning.
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