Stir-Fried Kailan

A short and clean stir-fry recipe for kailan (Chinese broccoli or Chinese kale) in garlic-infused oyster sauce. Easily adapted for your favorite Chinese veggies.
I’ve pinned down a actually right stir-fry sauce to accompany my favourite Chinese greens. It’s taken quite a chunk of tweaking, and at this factor, I’d want to think about it as a virtually correct sauce base that’s versatile enough with a purpose to without difficulty make it your personal.
This is one of these sauces in which a touch little bit of this and a little bit of that, all come together to make an exceptionally robust, full-bodied and flavourful garlic-infused oyster sauce. This sauce may be thickened (or not at all) in your desired consistency – I recognise, a number of us like our sauces and gravies thick, gooey and starchy to the hilt, even as others select their vegetables in a slurpy, soupy sauce. This sauce is greater the consistency of a smooth glace, just thick sufficient to thinly coat your veggies, and to spoon over rice.

INGREDIENTS

• 2 cloves garlic, minced
• 250 g kailan
• 2 tbsp vegetable oil

FOR THE SAUCE

• 1 - 1 half tbsp oyster sauce
• 1/2 tbsp mild soy sauce
• 1/2 tsp dark soy sauce
• 2 tsp Chinese wine
• 1 tsp sesame oil
• 1 tbsp water
• 1 tsp sugar
• 1/8 tsp white pepper
• 1/eight tsp salt

TO THICKEN SAUCE :

• 2 tsp corn flour
• 1 1/2 tbsp water

INSTRUCTIONS

1. Slice off the hard ends, and cut kailan in halves, lengthwise. Wash very well in a few changes of water to cast off soil particles and grit. (If using other kinds of kailan, please read Recipe Notes below). Drain off extra water and set apart.
2. In a small bowl, combine sauce elements and stir to combine properly. Do a flavor test, and tweak aspect amounts to suit your tastes. In a separate bowl, integrate corn flour and water.
3. Heat up a wok over medium heat. When wok is warm, lessen to low warmness, upload cooking oil. Tip in the minced garlic and stir continuously until garlic simply starts offevolved to show a light, golden brown. Turn off the warmth and do away with garlic straight away with a slotted spoon (word: garlic burns quickly once it turns golden brown, and could taste sour). Leave the garlic-infused oil inside the wok.
4. Heat up the wok (with garlic-infused oil) over high warmth. When warm once more, tip in the greens all of sudden and stir fry vigorously for 1 minute, or until stems and leaves just begin to melt and turn limp.
5. Add the sauce, and thicken with corn starch strategy to desired consistency (bear in mind to stir the cornstarch solution vigorously earlier than adding in). Dish out onto serving plate, garnish with fried garlic bits, and serve without delay.

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