Stir-fry Crunchy Chinese Kale

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties. Chinese Kale or otherwise known as Kailan, is widely eaten in Cantonese cuisine. This trip to Hong Kong had ignited me to cook this vegetable dish with the popular Chinese sausage.



There?re many varieties of Kailan & common preparations include stir-fried with ginger & garlic, boiled or steamed & served with oyster sauce.

The type of Kailan I?m using here today isn?t the kind commonly seen. This gigantic species hardly has leaves, as seen from the pix. It is appreciated for its stem & I love the crunchiness when cooked. The amazing scent from the added Chinese Sausage will certainly send you screaming for more!

I'm so glad that Ptit Chef has featured this recipe on their website as Main Dish of the Day. So do try it out!



Ingredients:

2 Stalks of Kailan

2 slices of Ginger (shredded)

½ Chinese sausage

1 tbsp Oyster sauce

½ tsp Fish sauce

½ Sesame oil

1 tbsp Chinese wine

¼ cup of Chicken stock

2 tsp Cooking oil

Pepper to taste



Method:

Cut off leaves & end of stalk. Using a vegetable peeler, remove outer skin. Rinse & cut diagonally into slices.
Remove skin from sausage if you prefer & dice.
Heat oil & fry sausage till fragrant. Drain & set aside.
Using the remaining oil from sausage, lightly fry ginger, then add Kailan. Add oyster & fish sauce & mix-well.
Pour in stock, cover & simmer for about 3mins. Add wine, sesame oil & pepper & you?re ready to serve your crunchy fragrant Kailan!


Kailan