How To Cook Kailan Stem - How To Cook. Heat oil in wok and stir fry garlic until fragrant. Bring eight cups of water to a boil in a large saucepan or stock pot.
Steamed Kailan with Oyster Sauce The Seasoned Wok
Add kailan leaves and sauce. Although some other vegetables look like sawi, you can usually identify. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered. Simmer until the sauce thickens, and pork is. Drain and serve drizzled with the oyster sauce and sprinkled with. If you can only find older kalian you can use a peeler to peel off some of the skin on the stem. This makes it more tender and helps it cook more evenly. Leaves will continue to crisp up once cooled. Return the meat to pan and cook on each side for 1 minute. Separate the leaves and stems.
Stir in salt, baking soda, garlic and ginger. Return the meat to pan and cook on each side for 1 minute. This makes it more tender and helps it cook more evenly. Its leaves are a deep green, and are quite long in proportion to its stem. Toss with oil, pepper and seasoning. Stir in salt, baking soda, garlic and ginger. If you can only find older kalian you can use a peeler to peel off some of the skin on the stem. Add kailan leaves and sauce. Although some other vegetables look like sawi, you can usually identify. Separate the leaves and stems. Compared to bayam or kangkung, the usual sawi is much shorter and has a thick, fat stem.
