Chance upon another blog event "My Treasure Recipes #3 ~ Tastes of Autumn (Oct/Nov 2014).
My Chinese Broccoli (Kailan) in 2 Style just prepared at the right timing for the event.
I am glad to be able to prepare this dish at home in a more healthy way compare to restaurants whereby they deep fried the shreeded kailan leaves.
Shreeded Kai Lan leaves
Recipe adapted from - Lite Malaysian Favourites by Goo Chui Hoong with modification.
300gms baby Kai Lan ( I used Hong kong Kailan)
1 clove of garlic (deep fry till golden brown and crispy, drain and set aside)
some roasted sesame seeds (optional)
Mix the sauce
1 tsp sesame oil
2 tbsp galic oil
2 tbsp light soy sauce
dash of pepper
Wash the Kai Lan throughly. Peel off the bottom 1/3 of the fibrous kai lan stems. Pick 2/3 of all the kai Lan leave and shred them finely. Dry the leaves with kitchen towel.
Preheat oven 190ºC for 10 mins. Spread the shredded leaves on a baking tray lined with parchment paper. Roast the leaves in the oven for 5 mins or till leaves ecome crisp. Remove from the tray and let leaves cool down.
Blanch the kai lan stem in a pot of boiling water over the stove for 2 mins or till done.
Arrange the stems and roasted leaves on serving plate, pour the sauce over and garnish with garlic crisp and serve.
I am linking this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
& co-hosted by Charmaine of Mimi Bakery House.