How To Cook Kailan Stem - How To Cook. It is incredibly cheap, healthy, delicious and quick to cook. Cut kailan leaves into ½ cm widths.
Rose' World Kailan stem, shimeji and sea cucumber
Add kailan leaves and sauce. I usually buy 2 packets of vegetables for 2 persons, if not there will not be enough. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered. Heat oil in wok and stir fry garlic until fragrant. Add the pork slices and stir evenly and let simmer for 3 minutes. This makes it more tender and helps it cook more evenly. Add the dissolved seasonings and bring it to the boil. Stir in salt, baking soda, garlic and ginger. Bring eight cups of water to a boil in a large saucepan or stock pot. Heat oil in wok, saute garlic and ginger until garlic.
Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan. Drain and serve drizzled with the oyster sauce and sprinkled with. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered. Rinse gai lan and trim the end of the stems. When kailan is older, the stems are thicker and tend to be a bit tougher. I usually buy 2 packets of vegetables for 2 persons, if not there will not be enough. I prefer to buy young kailan, the stems are smaller and more tender. Bring eight cups of water to a boil in a large saucepan or stock pot. Because the stems are harder, it will be cooked first than leaves. Leaves will continue to crisp up once cooled. Drain on a strainer and place nicely on a serving dish.
