If you would have realised my postings, I seldom blog about cooking vegetables because I find that you don’t really need any skills or recipe to cook a vege. Because vegetables are by itself the easiest to whip up. Basically a dash of minced garlic with oyster sauce is applicable for any kinds of stir fry vegetables.
But HK kailan is one particular vege that I find a bit tricky. Because of its thick stems, if I were to stir fry it long enough till it’s tender, the green leaves would have withered and turn yellowish, losing all nutrients. But if I don’t cook it long enough, the stems will be tough and hard to chew on.
So whenever I go HK, I tend to enjoy this dish a lot. Because they can cook till the stems are so tender yet the leaves remain bright and green. After some research and several attempts of trying, I guess this is quite the trick or rather a little tip that I’ve found in cooking this dish.
Blanching the vege in some boiling water that has been drizzled with some oil, which can be normal cooking oil, shallot oil, sesame oil, etc. And blanching it again in ice cold water thereafter before stir frying it. This somehow allows the stem to stay tender and the green leaves retain its brightness without overcooking, hence retaining the nutrients.
So here’s a little video clip to share its effectiveness and how you can cook this vege in future ! Though a bit tedious with extra steps, but it’s a great way to enjoy this vegetable!
Stir Fry HK Kailan with Mushrooms 香港芥蓝菜炒香菇
Recipe type: Main
- A handful of Hk Kailan vege
- 1 tbsp oil + more for blanching w water
- 1 tsp minced garlic
- Some mushrooms
- 1 tsp oyster sauce
- Heat up a pot of water that has been drizzled with some oil.
- Blanch the vege in the water for a few minutes. (I took around 4 mins for my serving portion.)
- Drain and add the vege to some ice cold water.
- Heat up 1 tbsp oil and stir fry garlic. Add mushrooms if using.
- When mushrooms turn soft, add the hk kailan vege and oyster sauce.
- Stir fry briefly for around 20 seconds and off flame.