Monday, May 13, 2013

Fried Kai Lan

Cooking is very easy as long as you have the patients to learn about all the ingredients. Different ingredients reacts differently with heat. If you are doing a Chinese style of frying vegetables, you need a very hot wok. If you are frying fish, you will need a very hot oil, but once you place in your fish, you need to use low fire. In order to know how ingredients react to heat, you need a lot of practise. Reading about it isn't enough, as it also depends on the weather and the type of cooking utensils that you are using. Sometimes, there is also a difference between using a stove and an induction cooker. So depending on the above, just practise, practise, practise. Here is a recipe on how to cook the perfect chinese style green vegetables.


  • 350 g baby kai lan or 350 g broccoli, washed and drained
  • 1 tablespoon peanut oil
  • 2 garlic cloves, peeled and finely chopped
  • 1/4-1/2 teaspoon salt
  • oyster sauce, to drizzle


  1. Heat oil in a wok and add garlic.
  2. Add vegetables, stir, cover and cook for 3-4 minutes, stirring a few times. Then add salt.
  3. Remove and serve it on a dish and thereafter, dot a few drops of oyster sauce on top.
  4. Serve hot, with other main meal dishes and rice.

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