Tuesday, 16 July 2013

Blanched Kai Lan (Kale) With Oyster Sauce And Sesame Oil

Kai lan or kale is being recognised for its store of nutrients, health benefits and delicious flavour. It has a high concentration of vitamins A, C and K and sulphur containing plant nutrients. It is also a good source of minerals copper, potassium, iron, manganese and phosphorous. Dark green colour vegetables like kai lan, broccoli and spinach are also a good source of calcium.

This recipe is also simple and easy to prepare. I separate the leaves from the stem. As for the stem, I use a fruit peeler to peel off the hard skin of the stem and we are ready to go.

You can cut them into bite size before or after blanching. This makes it easier for eating. 

Adding a few drops of sesame oil to the oyster sauce gives the dish extra flavour. Topping it with crispy garlic gives the dish a lift.

To make the crispy garlic, see my earlier post (link).


200 grams kai lan
kai lan
1 tablespoon oyster sauce
A few drops of sesame oil.


Separate the leaves from the stem
Peel the hard skin of the stem.

In a pot of boiling water, toss in the stems and let them boil for about 3 minutes.
Add in the leaves and bring the water to a boil. They should be done.
(Some chefs add a dash of oil and a dash of salt to make the leaves look radiant)

Place the kai lan on a serving plate.

In a small bowl, add 3 tablespoon of warm water.
Add 1 tablespoon of oyster sauce and a few drops of sesame oil.
Mix well and spoon over the kai lan.
Top with the crispy garlic and serve.


This 2 minute video shows how to blanch the kai lan. For my recipe, I added sesame oil to the oyster sauce and top up with crispy garlic.

Another video on cooking kai lan with oyster sauce.

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