- Updated: November 9, 2020
Jie lan (芥兰) or kai-lan (Brassica oleracea var. alboglabra) the Chinese name for Chinese broccoli or Chinese kale. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to broccoli.
Notes
Tbsp = tablespoon
Chopped = chopped or cut into ½ cm pieces
Soy Sauce – ordinary all purpose or light soy sauce. Do not use dark soy sauce.
Finely chop the shallots, garlic and ginger.
Separate the vegetable leaves from the stalks.
How to prepare stir fried Chinese kale (芥兰).
1. Heat 1 tbsp oil in a pan.
2. Add the finely chopped shallots, garlic and ginger.
3. Sauté on a medium to high flame for 2 minutes or until aromatic.
4. Then add the kale stalks.
5. Sauté on a medium to high flame for 2 minutes.
6. Add the kale leaves, ¼ cup of water and salt.
7. Stir and sauté on a low to medium flame for 2 minutes or until vegetables are cooked.
8. Switch off the flame and serve hot.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine inspiration: Malaysian Chinese
Servings: 3
Ingredients
1 tbsp cooking oil.
2 garlic cloves finely chopped.
1 shallot finely chopped.
1/2 tbsp ginger.
300 g Chinese Kale (芥兰).
¼ cup water.
½ tbsp salt.