Thursday, October 16, 2014

Chinese Broccoli in 2 Style (Yin Yong Baby Kai Lan)

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.

 & co-hosted by Charmaine of Mimi Bakery House


  1. Hi Christine,
    Never knew kailan leaves can be shredded and cooked this way, thanks for sharing :)