CHINESE BROCCOLI COOKED IN 2 WAYS 
(YIN YONG BABY KAILAN)

Picture
My children love eating this dish at restaurants. The kailan is stir-fried and deep fried to give contrasting flavours and textures. 

When I experimented with this recipe, I just could not bring myself to deep fry the vegetables. I thought of various ways around this. 

One is to substitute the deep-fried leaves with shredded roasted seaweed.  The other is to oven-roast the leaves. The end result was a great hit with my family.

By oven-roasting the kailan leaves, you make a savings of 100 kcal and 1½ tsp fat in total!

my first book

I 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

Ingredients

300 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

METHOD

TO 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.