Stir-fried Ginger Kale (Kai Lan) Recipe | Easy Asian Cooking

Stir-fried Ginger Kale (Kai Lan)

Sometimes I come across stuff in life that bring great exhilaration and are worth mentioning at least once, this is one of them. Hubby and I used to dine in one of the small Chinese restaurant in Sg. Nibong (I forgot the name of the restaurant) and were really impressed with the way kale (kai lan) was cooked. Instead of usual stir-frying or steaming that most Chinese eateries offer, kale leaves was shredded, deep-fried and topped with a generous sprinkling of crispy silver fish, cuttlefish shreds, scallops shreds and ginger shreds. Lying beneath this mound of deep-fried shredded melange were strips of blanched crispy kale stems smothered in sweetish sauce. This ethereally light dish leaving us with a nice crunchy chomp and pleasant crisp-tender bite, was the ultimate deep-fry green making us almost deliriously happy.

I replicated the dish today referring to Amy Beh recipe. This plate of stir-fried ginger kale really reminisces of the dish we're having at that restaurant. There is nothing more enjoyable and cozy than preparing this frugal meal, recreating our own fine-dining experience and enjoying our meal at the tranquility of our own home.

Here's the how-to recipe for stir-fried ginger kale (kai lan).

Ingredients :

250g kale (kai lan), rinsed 芥兰

2 tbsp ginger, shredded

1 dried scallop, steamed for 10 minutes and shredded finely

5g shredded cuttlefish, rinsed

1 tbsp chopped garlic

1 tbsp small white bait (silver fish), washed

1 tbsp sesame oil

Enough vegetable oil for deep-frying

Ingredients for Stir-fried Ginger Kale (Kai Lan)

Seasoning :

1 tsp oyster sauce

1 tsp light soy sauce

1/8 tsp pepper

A splash of Shaoxing wine (optional)

1/2 tsp corn flour

4 tbsp water

Method :

1. Separate kale (kai lan) into leaves and stems. Dab leaves completely dry and cut into fine shreds.

2. Heat enough vegetable oil and add a tsp of sesame oil to a deep skillet. Deep-dry shredded kale leaves until crispy. Dish up and drain off excess oil using a fine steel sieve. With the remaining hot oil, deep-fry ginger shreds, shredded scallops, white bait (silver fish) and cuttlefish shreds until golden and crispy.

3. At the meantime, blanch kale stems in boiling water for 20 seconds. Remove and put on a serving dish. To prepare sauce, heat sesame oil and saute garlic until fragrant. Add seasoning ingredients and bring to a boil. Then pour the sauce over the blanched kale stems.

4. Sprinkle the pre-fried shredded kale on top of stems, followed by cuttlefish shreds, ginger shreds, shredded scallops and white bait silver fish. Serve hot with steamed white rice.

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