What is a simple stir fry vegetable dish? How I would do it - oil, garlic, oyster sauce, salt and pepper to taste, and of course, the greens.
Then, I decided to try something different. Not out of the world but without any much sauce perhaps. Pantry staples (shallots and garlic) with fresh produce (Kai Lan) and definitely less than 15 minutes.
Kai Lan in Butter and Shallots (serves 2)
Ingredients:
1/2 tablespoon butter
1 clove garlic, finely minced
2 shallots, finely sliced
salt and pepper to taste
1 tablespoon water
1 bunch of Kai Lan, slightly blanched
Directions:
Add butter to heated pan and when butter melts, add in shallots and fry till slightly soft and caramelized, followed by garlic and fry till fragrant. Add Kai Lan and mix well. Add water, salt and pepper, cover pan and let it simmer for 1 minute. Done!
The butter definitely gives more flavor and body though it may not be the best cooking oil to use compared to extra-virgin olive oil and other vegetable oil. So it's up to you to do that variation.Do you have a favorite all-time fall-back recipe when it comes to Going Green? You should take part in NTTC #4. This is my second time participating (I've taken part before here).
Tag: chinese vegetables, kai lan, stir fry
Oh, I've never tried gailan with butter... Hmmm...
ReplyDeleteButter?! Hmmm ... I often use Olive Oil.
ReplyDeleteDo you always arrange your dishes until they look so ... professional?! Very nice.
You and me both, I love them steamed.
ReplyDeleteThe one chopstick vege looks really green , white and cool . But butter on that is alien to us tho we will try ( honest )
ReplyDeleteI am also a lazy cook too and prefer to cook in a simple and easy method. Sometimes, it is also a healthy way to eat our food. Why not? ;)
ReplyDeleteI like my vegetable blanch too but never use butter ...
ReplyDeleteButter with Kailan? Hmmm.... interesting wor :P
ReplyDeleteMy chef prepares shallot+garlic oil for preparation of 油菜. She will cook the vege like baby gai lan or spinach using boiling water, drain off the water and then stir the vege with the oil, oyster sauce and garnish with fried shallot.
ReplyDeletebutter is good... I love butter on my veggies!
ReplyDeleteooo with butter, that's new!
ReplyDeleteGood photo. It's clear and sharp.
ReplyDeleteI haven't tried kailan with garlic too. Me too, very lazy to cook these days!
ReplyDeleteI have tried several veges with butter but kailian is a good idea! And look at the green colour! very nice
ReplyDeleteI'm having kailan today, just simple stir fry with slices of garlic, onion and red chillies, with a little salt, that's all. I prefer my vege to be simple and bland.
ReplyDeleteI'm tempted with the butter, but I'd probably stick with the olive oil too,
ReplyDeletegreat photo's!
The shallots, garlic, and butter sound delicious with the greens. I love all kinds of greens and vegetables cooked this way, and I think my favorite is broccoli.
ReplyDeleteMmm Butter on greens! Is that the secret? I have gone nuts trying to figure out how my local yum-cha place gets their steamed greens so buttery.
ReplyDeleteThanks for submitting this for NTTC June 2009. Roundup and winner to be announced tomorrow!!
I think simple method works so well for veg coz they won't be overcooked. I like the addition of butter in your kailan :)
ReplyDeletePerfect way of cooking it. It's still bright green. The addition of butter, I'm sure, adds a lot of flavor and shallots oh yum I love it
ReplyDelete