| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 172 | 9g | 2g | 23g |
| sugars | fibre | protein | salt |
| 5g | 6g | 7g | 1g |
As I stand in my kitchen, tucked away down south in Charleston, the smell of simmering garlic and oriental sauces whisks me off on a journey. A journey farther east, where a vegetable-based recipe, Steamed Kai-lan with Oyster Sauce, reigns supreme in its simplicity, but rich in taste and texture.
For a Southern belle like me, venturing into Chinese cooking might seem out of my comfort zone. But as a food enthusiast, the fusion of Chinese flavors and Southern cooking techniques inspires a unique cross-cultural culinary experience at home.
Welcoming Kai-lan and Oyster Sauce into My Kitchen
Encountering Kai-lan, also known as Chinese broccoli, in my local grocery store stirred my curiosity. This vibrant green leafy vegetable, with a slightly bitter flavor, seemed poised for an elegant preparation, Steamed Kai-lan with Oyster Sauce. The oyster sauce, coupled with a touch of light soy, sparked a tantalizing savoriness—appearing as a salient feature in many Eastern cuisines.
The Health Benefits
But this union of Kai-lan and Oyster sauce isn’t just a celebration for the palate—it’s also a treasure trove of health benefits. Kai-lan is a powerhouse of antioxidants, Vitamins A and C, minerals like calcium, iron, and zinc, contributing to bolstered immunity and healthier bones. Oyster sauce, on the other hand, can enhance digestive processes due to its high content of amino acids.
Moreover, the minimal use of oil in this recipe keeps the calorie count low, while a small amount of sugar ensures that every bite is deliciously balanced.
Complementing Southern Comfort Food
For those savoring an epicurean exploration, this oriental dish escorts you to the vast canvas of Chinese cuisine. Steamed Kai-lan with Oyster Sauce forms a perfect vegetable-based complement to our Southern staples such as Fried Chicken and Biscuits. The bitter-sweet tang of the sauce cuts through the richness, bringing a refreshing change to the palate.
Additionally, old friends like Garlic Shrimp or a traditional Southern Crab Cake also pairs beautifully with this versatile recipe, lending a touch of coastal seafood flair that’s a nod to my roots. For an elevated dining experience, try pairing it with a lightly oaked Chardonnay – its fruity undernotes harmonize well with the umami-rich Asian flavors.
So, while my heart stays rooted in Charleston, my culinary spirit happily journeys along, bringing flavors of the world into my Southern kitchen. The love affair with the Steamed Kai-lan with Oyster Sauce is a testament to this gastronomic travelogue I adore.
What You’ll Need
- 2.5 lbs of Kai-lan (Chinese broccoli)
- 6 tablespoons of Oyster Sauce
- 2 tablespoons of light soy sauce
- 3 cloves of Garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of sugar
- 1/2 cup of water
Method
Step One
Begin by preparing the Kai-lan. Rinse them thoroughly under cool water and then gently pat them dry with a clean towel. Once they are dry, chop the Kai-lan into manageable, bite-sized pieces.
Step Two
Heat a large skillet over medium heat and add 2 tablespoons of vegetable oil. Once the oil is hot, add the minced garlic and sauté until it becomes fragrant and lightly browned.
Step Three
Decrease the heat to low and add the oyster sauce, light soy sauce, and sugar to the skillet. Mix everything together so that the garlic is evenly coated in the sauce. Let it simmer for about 2 minutes.
Step Four
Add the chopped Kai-lan to the skillet. Increase the heat to medium and then stir-fry the Kai-lan in the oyster sauce mixture, ensuring that every piece of Kai-lan is evenly coated with the sauce.
Step Five
After stir-frying the Kai-lan for about 3-4 minutes, pour the 1/2 cup of water around the edge of the skillet. Cover the skillet and let it steam for about 5 minutes or until the Kai-lan becomes tender.
Step Six
Once the Kai-lan is tender, give everything a final stir and then remove the skillet from the heat. The Steamed Kai-lan with Oyster Sauce is now ready to be served warm.
