Thursday, August 3, 2006

Chinese Broccoli with Conpoy

This is another simple vegetable dish. It is similar to the Xiao Bai Cai dish that I have posted some time back. Try it!

  • Chinese broccoli commonly know as Kai Lan
  • 4 pieces dried scallops, soaked in hot water and tear into strips
  • Cornstarch mixture

  • 1/2 tablespoon Oyster Sauce 1/2 teaspoon sugar
  • 5 tablespoon water used to soak the dried scallops

How to do it:
  1. Cut the ends and skin the stem of Kai Lan.
  2. Blanch Kai Lan in a pot of boiling water with the stems first for 2 minutes then whole for another 1 minute.
  3. Remove and set aside.
  4. In a fry pan, add in the dried scallop strips and the seasonings.
  5. Bring to boil.
  6. Add in the cornstarch mixture to thicken the sauce.
  7. Pour the sauce over the Kai Lan.
  8. Serve.

If you like your Kai Lan softer or more cooked, blanch longer.

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