Yin Yang Kai Lan (Chinese Broccoli Cooked Two Ways)
Cooking kai lan this way really showcases the versatility of the vegetable. Deep-frying the leaves makes them really crispy and resemble seaweed while the stems stay crunchy and fresh.
Ingredients 9
500 g Chinese broccoli (kai lan), leaves and stems separated
neutral-flavoured cooking oil, for deep-frying and stir-frying
30 g garlic, thinly sliced
1 tbsp light soy sauce
1 tbsp oyster sauce
125 ml water
1 tsp cornflour, mixed into a slurry with 1 tbsp water
salt, to taste
garlic chips, optional to garnish (see tip)
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Method 6
To prepare the , cut the leaves off the bunch and stack the leaves on top of each other. Roll them up and thinly slice into long ribbons. Cut the stems into 8 cm (3 1/4 in) lengths or to your preference.
Heat the oil in a wok over medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Deep-fry the for 2–3 minutes until crispy, then drain on paper towel. Immediately sprinkle with some salt while the leaves are hot.
Discard the excess oil from the wok, leaving about 1 tablespoon of oil in the wok. Return the wok to high heat and fry the sliced for 30 seconds.
Add the stems and toss. Add the , and and cook for 2–3 minutes until the kai lan is tender. Pour in the and allow the gravy to thicken before removing from the heat.
To serve, place the stems on a serving plate, top with the leaves, and garnish with some optional garlic chips. (see tip)
Diana Chan's tips
To make garlic chips, thinly slice garlic and deep-fry in hot oil for 30–60 seconds until golden. Drain on paper towel.
