Two-Flavored Kailan: A Combination of Tender Stems and Crispy Leaves with Simple Sauce

Hellooo guys...
How are you feeling today ? I hope you are all healthy and happy..

First of all, this is my first blog in this community. I hope I can received well by this community and I can contribute next.

Today I want to share a simple and easy healthy recipe with simple ingredients.

Cooking Two-Flavored Kailan: A Combination of Tender Stems and Crispy Leaves with Simple Sauce

Kailan, also known as Chinese broccoli, is a versatile and nutritious vegetable that is popular in many Asian cuisines. Its tender stems and crispy leaves make it a great ingredient for stir-fries, soups, salads, and side dishes. In this blog, I will share a recipe for cooking kailan in two different textures and flavors - boiled stems and fried leaves - combined with a simple sauce that enhances the natural taste of the vegetable.
Ingredients:

•1 bunch of kailan

•2 cloves of garlic, minced

•1 red chili pepper, sliced (optional)

•2 tablespoons of vegetable oil

•1 tablespoon of soy sauce

•1 tablespoon of oyster sauce

•1 teaspoon of sugar

•1/2 teaspoon of salt

•1/4 teaspoon of ground white pepper

•1/4 cup of water

Instructions:

•Wash the kailan and separate the stems from the leaves. Cut the stems into 2-inch pieces and set aside. Leave the leaves whole.

•In a pot of boiling water, blanch the kailan stems for 2-3 minutes or until they are tender but still slightly crunchy. Drain and rinse with cold water to stop the cooking process. Set aside.

•Heat the vegetable oil in a wok or frying pan over high heat. Add the minced garlic and sliced chili pepper (if using) and stir-fry for a few seconds until fragrant.

•Add the kailan leaves to the pan and stir-fry for 1-2 minutes or until they are crispy and slightly charred. Transfer the fried leaves to a plate and set aside.

•In the same pan, add the blanched kailan stems, soy sauce, oyster sauce, sugar, salt, and white pepper. Stir-fry for 1-2 minutes until the sauce is well distributed and the stems are coated with the sauce.

•Add the water to the pan and cover with a lid. Let the kailan stems cook for 2-3 minutes or until the water is evaporated and the stems are fully cooked.

•Serve the boiled kailan stems and fried leaves on a plate, drizzle the remaining sauce over the kailan, and enjoy!

This two-flavored kailan dish is perfect for those who love the contrast of textures and flavors in their food. The boiled kailan stems are tender and juicy, while the fried leaves are crispy and savory. The simple sauce enhances the natural sweetness and bitterness of the kailan, and the garlic and chili pepper add a subtle kick of spiciness.

This dish is also easy to customize to your taste. You can adjust the amount of chili pepper or omit it altogether if you prefer a milder flavor. You can also add other ingredients such as sliced mushrooms, sliced carrots, or diced tofu to make it a more substantial meal.

Overall, cooking kailan in two different textures and flavors is a great way to elevate this humble vegetable into a delicious and nutritious dish. With this recipe, you can enjoy the best of both worlds - the tender stems and the crispy leaves - and savor the flavors of a simple yet satisfying sauce. Give it a try and let your taste buds be the judge!

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