For those who are unfamiliar with Kailan, it’s also known as Chinese Broccoli or Chinese Kale. It has a firm, crunchy stem, and soft leaves, making it quite versatile to cook in different ways.
Whenever I go out to eat at a Chinese restaurant, I will GUARANTEE to order Kailan as my veggie dish without fail. So as someone that tries to eat veggies whenever eating rice, this is the perfect go-to recipe. And the thing is, I never get tired of it too!
The sauce for the dish is super simple to whip up, and the delicious taste becomes even more elevated when paired with the minced garlic.
I always buy Kailan from my local Asian grocery store. However, if you’d like another veggie option to cook with this sauce, you can use Bok Choy!
Kailan with Easy Sauce
- 1 bunch Kailan (Chinese broccoli)
- 6 cloves garlic (minced)
- Cut the bottom part of the kailan and slice the stems lengthwise.
- Bring water to a boil and add kailan. Blanch for 2-3 minutes.
- Drain and place it under cool running water.
- In a pan, fry minced garlic until lightly golden and turn off heat. Minced garlic burns easily so keep an eye on it.
- Leave for another minute before draining it from the oil. Reserve some of the garlic oil for the sauce.
- Mix sauce ingredients in a bowl.
- Place kailan on a serving plate and drizzle sauce over it. Garnish with the fried garlic and enjoy!