| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 17g |
| sugars | fibre | protein | salt |
| 3g | 3g | 6g | 0.45g |
As a lover of fusion, the recipie Kai-lan and Mushroom in Oyster Sauce has a special place in my heart. As a Pacific Northwest native with a strong Japanese influence, I was long looking for a dish that adds a dash of Asian flavours and a spectrum of nutritive benefis. This palate-pleasing recipe is it. Combining the fresh, vibrant tones of Chinese broccoli with umami-rich mushrooms, the meal is then topped with a drizzle of savoury oyster and soy sauce for the perfect Eastern touch.
Flavour Fusion
Kai-lan and Mushroom in Oyster Sauce is a recipe which reminds me of the Indo-Chinese “Manchow Vegetables”, yet is more of an ode to my Asian ancestry. This nutrient-packed meal serves as a reinvention, offering an enticing blend of sweetness from oyster sauce, earthy flavours from the button mushrooms, and a touch of spice from the garlic. Slightly reminiscent of the popular Japanese dish, “Yasai itame“, this recipe utilizes similar ingredients but with a distinct Chinese twist.
Nutrition Notes
Beyond the taste, the Kai-lan and Mushroom in Oyster Sauce offers significant health benefits. The Chinese broccoli (or Kai-lan as it’s known in Cantonese), is packed with vitamin C, vitamin K, and iron—a perfect immunity booster. Mushrooms, besides being low in calories and rich in fiber and protein, offer a significant amount of selenium, an essential mineral that aids in the function of your thyroid gland.
No doubt, Kai-lan and Mushroom in Oyster Sauce serves as a perfect standalone meal. But it also works beautifully when paired with dishes like steamed rice, jasmine rice, or even crispy tofu. The ability to complement a variety of dishes and its generous heap of nutrition makes it a favorite in my kitchen.
What You’ll Need
- 2 bunches of Kai-lan (Chinese broccoli)
- 1.5 cups of sliced button mushrooms
- 3 tablespoons of oyster sauce
- 1.5 tablespoons of soy sauce
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of cornstarch, dissolved in 2 tablespoons of water
- 1/2 teaspoon of granulated sugar
- Salt to taste
- Ground black pepper to taste
Method
Step One
Begin by washing the Kai-lan thoroughly under running water. Trim off the woody ends and chop the vegetable into bite-sized pieces. Set it aside.
Step Two
Heat up the vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the minced garlic and sauté until it becomes aromatic and lightly browned.
Step Three
Add the sliced button mushrooms to the skillet or wok along with the sautéed garlic. Stir constantly to prevent burning and cook until the mushrooms have shrunk and browned slightly. This should take about 3-5 minutes.
Step Four
After the mushrooms have cooked, add the chopped Kai-lan. Continue to stir fry for another 2-3 minutes, or until the Kai-lan leaves have wilted and the stems have become tender-crisp. Do not overcook as you want the Kai-lan to maintain its bright green color and slightly crunchy texture.
Step Five
Next, stir in the oyster sauce, soy sauce, granulated sugar, salt, and ground black pepper. Mix everything well to ensure the sauces and seasonings coat the vegetables evenly.
Step Six
Finally, stir in the cornstarch dissolved in water. Continue to stir fry for about one minute, or until the sauce has thickened slightly.
Step Seven
Once the sauce has thickened, remove the skillet or wok from the heat. Taste the vegetables and adjust the seasoning if necessary. Serve the Kai-lan and Mushroom in Oyster Sauce warm as a side dish or part of a main meal.
