Garlic Oyster Sauce Kai Lan

INGREDIENTS

  • 10g neutral oil
  • 9g garlic (about 3 cloves), thinly sliced
  • 9g oyster sauce
  • 200g kai lan

 

INSTRUCTIONS

  1. Make Garlic Oil
    Combine garlic and oil in a small saucepan. Cook over medium heat, stirring constantly until garlic turns pale golden brown at the edges. Remove from heat immediately to prevent burning — residual heat will finish the job.
  2. Prep Kai Lan
    Trim off root ends. For thicker stems, separate and halve lengthwise for even cooking.
  3. Blanch
    Bring a pot of water to a rolling boil. Blanch stems for 45 seconds, leaves for 30 seconds. Drain well and transfer to a large mixing bowl, keeping leaves loose.
  4. Toss and Serve
    Drizzle garlic oil and oyster sauce over kai lan. Toss to coat evenly. Optionally, snip leaves into bite-sized pieces before serving.