Baby Kailan Stir Fry (Chinese Style)

Baby Kailan a leafy vegetable widely used in chinese cuisine. Also known as 'Chinese Broccoli'. I usually do it in indian style(check for the recipe next week). For the AWED event, I thought will try chinese style.

Ingredients:

Baby Kailan - 200 gms

Garlic - 2-3 cloves, finely chopped

Oyster sauce - 1 tablespoon

Soya sauce - 1/2 tablespoon

White Pepper powder - 1/2 teaspoon (optional, if you need it spicy)

Corn flour/starch - 1 tablespoon dissolved in 1/4 of water

Salt to taste

Oil (Olive or any) - 1 tablespoon

Method:

Cut the bottom of the stems and wash the leaves completely.

Heat oil in a pan. Add chopped garlic and fry for a minute. Put the leaves in the pan and keep tossing until the leaves are cooked.

Sprinkle some water if required. Once they are 3/4th cooked, add salt, oyster sauce, soya sauce and keep stirring well.

Once they are cooked well, add corn starch and keep stirring. Corn starch will solidify soon, so keep stirring.

Once there is no water, transfer to the serving dish.

In Singapore, this is served as side dish along with Rice, steamed chicken and chilli sauce.

Cooking time - 20 minutes

Serves 3-4 persons

I am submitting this recipe for A Worldly Epicurean's Delight - Chinese event http://culinarybazaar.blogspot.com/2008/06/huan-yin-to-awed-event-with-theme.html

hosted by DK of Culinary Bazaar http://culinarybazaar.blogspot.com/

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