CHINESE BROCCOLI COOKED IN 2 WAYS
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my first bookI wrote this book with my ophthalmologist husband because he had so many patients asking "what should I eat?" This is a self-help recipe book which gives pointers on eating healthy for your eye health.
Do pick up a copy of this book today! |
SERVES 4
PREPARATION AND COOKING TIME: 30 minutes
PREPARATION AND COOKING TIME: 30 minutes
Ingredients300 g baby kailan
1 tsp sesame oil 1/8 tsp salt 2 tbsp cooking oil 10 g (1 pip) garlic, peeled and sliced thinly 1 tsp soya sauce |
METHODTO PREPARE THE VEGETABLES:
Wash the kailan thoroughly. Peel off the bottom one third of the kailan stems which are fibrous. Pick two-thirds of the leaves off the kailan. Cut off the tough middle part of the kailan leaves and shred them finely. Dry the leaves with a kitchen towel. TO ROAST THE LEAVES: Pre-heat the oven to 190˚C for 10 minutes. Line a baking tray with parchment paper.Spread the shredded leaves on the baking tray in a single layer. Roast the leaves in the oven for 6 minutes or until the leaves become crisp. Remove from the tray and let the leaves cool down. Mix in ½ tspof sesame oil and season them with salt. TO BLANCH THE KAI LAN: Bring a pot of water to boil. Blanch the kailan stem in the water for 1-2 minutes, or until the leaves turn a darker green. Drain and rinse the kailan in cold water to stop the cooking process. TO MAKE THE GARLIC CHIPS: Fry the garlic slices in the oil until golden brown. Drain using an absorbent kitchen towel. TO SERVE: Arrange the stems on a serving plate. Stir the soya sauce, ½ tsp of sesame oil and pour over the stems. Garnish with the garlic chips and oven-roasted leaves. |