You might have heard of Pak Choy or Bok Choy in Oyster Sauce as it is a popular Chinese vegetable dish, well for this post we will be using Kailan or what others call as Chinese broccoli. This vegetable dish is the South East Asian counterpart where it is popular within the Chinese communities in Vietnam, Malaysia and Singapore. This vegetable is thick, flat, green leaves which have that nutty stem that has the flavours similar to broccoli with a hint of bitterness.
A very good side dish especially with roast chicken and pork, the nutty flavours of the vegetable goes well with the sweet and salty taste of the oyster sauce. Another simple dish to prepare which would not take much time and effort to prepare.
1 packet Kailan leaves (around 350 gms)
4 clove garlic, minced
2 tbsp light soy sauce
2 tbsp canola oil
1 tbsp of sesame oil
3 tbsp of oyster sauce
1/2 tsp cornstarch
3 tbsp water
- Blanch kailan leaves together with a tsp of salt in a pot of boiling water. Once cooked to your liking (I like mine half cooked), drain and place in a plate.
- In a wok, heat the oil and sauté garlic until golden brown. Remove garlic from wok then set aside.
- In a container mix together oyster sauce, water, light soy sauce and cornstarch, place in the wok then boil until sauce thickens.
- Add the fried garlic and give it a mix then turn the heat off.
- Pour sauce in top of kailan then top with sesame oil.