Malaysian Kailan

Malaysian Kailan

Malaysian Kailan
Malaysian Kailan
Kailan is prepared with dark-green leafy vegetable. Enjoy this juicy stir-fried recipe with garlic infused in oyster sauce.
Serves: 4
Time: 25 mins.
Ingredients:
1 pound Chinese broccoli or washed kailan
2– 3 cloves garlic, chopped
1 cup shiitake mushrooms, sliced thinly
2– 3 tablespoons light soy sauce
1 carrot, medium or large, peeled and thinly sliced
Directions:
1. Prepare your steamer in advance.
2. Till the time it’s heating up, don’t forget to remove the thick stems from the kailan and slice it into 1-inch thick pieces.
3. Cut the leftover thinner leaves and stems into small, bite-size pieces.
4. Cook the stems for a few minutes and then add in the leaves.
5. Cook the thinly sliced carrots and stems together for a couple of minutes.
6. Add the leftover leaves and cook for 5 more minutes, until everything is just tender, covered. Remove and set aside.
7. Now, over moderate heat in a small skillet; heat up the soy sauce and sauté the mushrooms and garlic until most of the liquid is absorbed and the mushrooms are cooked, for a couple of minutes.
8. Toss the entire veggies together with the garlic and mushrooms in a large serving dish or bowl. Taste and add the amount of seasoning to taste; feel free add a teaspoon or two more of soy sauce, if required.
9. Serve warm and enjoy.

Kailan is prepared with dark-green leafy vegetable. Enjoy this juicy stir-fried recipe with garlic infused in oyster sauce.

Serves: 4

Time: 25 mins.

Ingredients:

1 pound Chinese broccoli or washed kailan

2– 3 cloves garlic, chopped

1 cup shiitake mushrooms, sliced thinly

2– 3 tablespoons light soy sauce

1 carrot, medium or large, peeled and thinly sliced

Directions:

  1.   Prepare your steamer in advance.
  2.   Till the time it’s heating up, don’t forget to remove the thick stems from the kailan and slice it into 1-inch thick pieces.
  3.   Cut the leftover thinner leaves and stems into small, bite-size pieces.
  4.   Cook the stems for a few minutes and then add in the leaves.
  5.   Cook the thinly sliced carrots and stems together for a couple of minutes.
  6.   Add the leftover leaves and cook for 5 more minutes, until everything is just tender, covered. Remove and set aside.
  7.   Now, over moderate heat in a small skillet; heat up the soy sauce and sauté the mushrooms and garlic until most of the liquid is absorbed and the mushrooms are cooked, for a couple of minutes.
  8.   Toss the entire veggies together with the garlic and mushrooms in a large serving dish or bowl. Taste and add the amount of seasoning to taste; feel free add a teaspoon or two more of soy sauce, if required.
  9.   Serve warm and enjoy.

Originally posted 2021-05-08 22:19:14.