Kai lan/ Gai lahn/ Chinese kale / Chinese Broccoli/ Green Lance belongs to the mustard family and is great for stir fry. The best Kai lan I’ve tasted was in Newton Hawker Centre/ Food Court, Singapore…..reminds me of my days in Singapore. I made this recipe with kai lan, chicken and soya sauce. It was delicious with steamed rice – a sumptuous lunch.
10 Kai lan tips
1/4 cup Red peppers (thinly sliced)
1 cup Chicken breast (thinly sliced)
1 tablespoon Soysauce (divided) * I used low sodium soy sauce
1 tablespoon Oyster sauce (optional)
1 teaspoon Garlic (finely minced)
1 teaspoon Ginger (finely minced)
2 tablespoons Sesame oil
1 1/2 teaspoon Cornstarch (divided)
1/4 teaspoon Sugar
1/2 teaspoon Honey
3 tablespoon plus half a pot of water for blanching
a dash of Pepper powder
a pinch of Baking soda
Salt to taste
Rinse kai lan and slice into 1.5 inch length pieces. Slit thick stems lengthwise for even cooking.
Marinate the sliced chicken with ½ teaspoon cornstarch, pepper, salt , sugar and a dash of soy sauce.
Make a slurry with remaining cornstarch and 3 tablespoons of water.
Bring half a pot of water to a rolling boil. Add a drizzle of oil and baking soda.
Blanch the kai lan in boiling water for 30 seconds or until tender, but crunchy. Rinse over cold water and drain. Keep aside.
Heat oil in a wok on medium heat.Add in marinated chicken and stir fry till the changes color from pink to white. Check for donenness. Remove chicken and keep it aside.
Put ginger and garlic in the wok, stir fry for a few seconds. Add kai lan and red peppers, continue to stir fry for a couple of minutes.
Now add soy sauce, oyster sauce, honey and a little salt. Continue to stir fry till vegetables are tender, but still green. Take care not to over fry.
Add the slurry to the wok to thicken sauce. Transfer the vegetables with the sauce to a serving plate.
Top it with the sliced chicken or you can mix the chicken with the vegetables. Serve hot with rice or noodles.
* Omit chicken and oyster sauce for a no meat meal.