Kai Lan Stir-Fried With Eggs

Kai Lan, also known as Chinese broccoli or Chinese Kale has large and flat glossy blue-green leaves with thick stem. This veg can be used as one of the ingredients  to prepare soups as well as stir fried.  Kai Lan cooks really fast, esp the leafy parts but the stems takes a couple of more minutes. Therefore, cook the stems first before adding in the leaves.

I  made this simple veg dish with just a couple of ingredients to be served with white rice and a curry. Follow through on how you too can prepare this stir-fried veg.

Ingredients
200g Kai Lan (separate the leaves from the stems and keep aside. Slid the stems into 2, then cut into 1/2 inch pieces)
2 eggs
7 cloves garlic - chopped
3 tbsp olive oil
salt and pepper to taste

Method
When oil is heated, saute the garlic to light brown in color.
Add the stems in and stir to soften.
Put in the leaves and mix all together.
Push the leaves to the corners of the wok and break the eggs in.
Scramble the eggs into large pieces.
Add salt and pepper in.
Push back the kai lan into the eggs and continue to stir for another 3-4 mins.
Remove from heat to be served.