Friday, March 9, 2007

Kai Lan cooked 2 ways

I have wok this for a looooong time because it's really unhealthy - too oily for a veggie dish. But once in a while won't kill lah. Actually, I don't eat very healthy stuff either. I'm still kicking leh. Anyway, try this if you want something different but it may not be your cup of tea lah.


  • Kai Lan, leaves and stems separated
  • 1/2 tablespoon, minced garlic
  • Light soy sauce
  • Sugar
  • Oil of frying

Dish 1: Deep Fried Kai Lan

How to do it:
  1. Chop leaves into thin shreds.
  2. Heat wok with 3 tablespoon oil.
  3. Deep fried the leaves till they turned dark green and crunchy (NOT Brown).
  4. Dish and leave them on paper towels to drain away excess oil.
  5. EITHER sprinkle a teaspoon of sugar or drizzle a teaspoon of light soy sauce. I have sprinkle some grind ikan bilis (powder) instead ;p
  6. Serve with rice.

Dish 2: Stir Fried Kai Lan

How to do it:
  1. Skin the stems and chopped into sections
  2. Heat wok with 1 teaspoon oil or you can use the oil for the deep fried kai lan.
  3. Saute garlic till fragnant.
  4. Add in the stems and saute till the colour changed.
  5. Saute for another 5 minutes or longer if you prefer your stems softer.
  6. Drizzle 1 teaspoon of light sauce sauce.
  7. Dish and serve.


  1. such an innovative way to cook kai lan. deep fried! hmmm interesting!

  2. The deep fried ones look like those 珍珠菜! Can drop some in noodles soup to become 雪菜肉丝 or not ?

  3. Ivy,
    Hehehe ... I think this is not a favourite for many. Now everbody is trying to eat healthily.

    Might not work bcos it will be soft if added to soup. It's meant to be crunchy and the soup might end up too oily. I dont know, just my 2 cents worth. You can try and let me know ... hehehe