Stir-fry Kai Lan with Pork

Kai lan (kale) is one of our favorite green leaf vegetable. In fact this is the only vegetable I was allowed to eat during my confinement.

So far, the best way to cook kai lan is to stir-fry with either meat or prawns and add in a little rice wine to boost the taste. On lazy days, I will just do the plain stir-fry with some soy sauce… of cause not so delicious lar! 😛

If you look closely when you are in the market, there are actually a few types of kai lan on sale. The common ones are those in skinny bundle which was planted locally here. Another type is those they called Hong Kong kai lan where all the bundles came in almost similar sizes. The type I like is those with thick stem and really huge leaves (pictured above).

Today I’ll cook it with pork since I still have some left in my freezer. 😉

Recipe:

• 300gm Kai lan
• 150gm pork/chicken/prawns
• 2cm ginger (sliced into fine stripes)
• 2 tblsp glutinous rice wine /cooking wine
• 2 tsp corn flour
• Water
• Soy sauce
• Sugar
• Pepper

Methods:

1. Marinade meat with some corn flour, pepper and soy sauce and leave it for 30 minutes.
2. Cut kai lan into 5cm long and separate the stems and leaves.
3. Heat up wok and fry ginger till fragrant and throw in the marinaded meat and fry for 1 minute before adding in the kai lan stems. Sprinkle some water, stir and cover for 2 minutes. Add in the leaves and cover for another 2 minutes.
4. When the kai lan looked soft, pour in the rice wine and continue to stir.
5. Mix around 5 tblsp of water with corn flour, sugar, pepper and soy sauce for the sauce in a small bowl. Mix well. Pour into the cooked kai lan and stir until the consistency became thick before scooping out.