Please take a look at my video tutorial and note that I uses the 'steam hint' to gauge cooking time for the leafy parts. Once I see steam coming out from the lid, it is ready for a quick stir after switching off the fire. I uses this method for all my leafy vegetables.
I love how my Kai-lan was cooked without oyster sauce. I wouldn't mind using chicken stock instead but I had used some fish sauce and chinese wine as the stock because its not overpowering. When eaten with the fragrant toppings of fried shallots, ginger and garlic, it is perfect.
1 pkt of Kai-lan, separate leaves and stems (Skin of thicker stems are removed)
6 shallots, thinly sliced
3 cloves garlic, minced
1 knot of ginger, thinly sliced
Half cup of water
1 tbsp fish sauce
1 tbsp chinese wine
A pinch of salt
- Using small fire and 5 tbsp of oil, fry the shallots and ginger until they are just starting to turn brown
- Add garlic and fry till fragrant
- Set aside the fried shallots, ginger and garlic
- Pour half cup of hot water into wok
- Switch to medium fire
- Add seasoning
- Add stems of Kai-lan
- Cook for 45 seconds
- Add leaves of Kai-lan
- Cover and cook until you see steam coming out of the lid
- Uncover and switch off fire
- Stir Kai-lan until coated with seasoning
- Dish up
- Served with fried shallots, ginger and garlic
- The leaves may look uncooked once you uncover the lid but it is cooking every second in the wok. By the time you dish it up, it will be just right.
- You can replace water with chicken stock if you prefer.