This is a delicious and easy vegetable side dish, easy to cook and tastes really good. I used kailan (aka jie lan, Chinese broccoli, Chinese kale) â€“ which is a popular vegetable in Chinese cooking. It is highly nutritious and has an inherently slight bitter taste (hence sugar is added during boiling to neutralize the slight bitterness).
As a result of brief boiling to cook the kailan, the vegetable is nicely cooked and retains its crunchiness while the dried scallops (kan bei) jazzes up the dish by making it sweeter and more interesting. I learnt this recipe from watching the local (Singapore) variety showä¸‰èœä¸€æ±¤and this was one of the dishes whipped up by Mediacorp artiste Michelle Chong. I was impressed with both her culinary skills and her recipe. I tried the recipe soon after watching the show and I really love it, so yummy. I made this from memory after watching the show so I am probably not following her recipe 100% but the end result is still good. Hope you like the recipe too.
This is the recipe for Kailan with Shredded Scallops
Ingredients (Serves 2-3)
- 300g kailan leaves
- Â½ tablespoon chopped garlic
- 4 dried scallops
- Cornstarch solution (about Â½ tbsp cornstarch mixed with 2 tbsp plain water)
- 50ml stock/plain water
- Olive oil/vegetable oil
Give scallops a clean rinse, then soak them in a dish of water (just enough to cover) for at least half an hour to soften them.
In a wok or saucepan, add water (just about enough to cover the kalian), a bit of vegetable/olive oil and a bit of sugar. When water boils, add in kailan to cook for about 3-5 minutes until cooked (do not overcook). Take out the cooked kalian and arrange on a plate.
In a clean wok, heat a bit of oil and sautÃ© garlic till fragrant. Use your fingers to separate the scallops strands and add in wok. Reserve the water from soaking the scallops.
Add water previously used for soaking the scallops, as well as some stock/plain water. Bring to a boil for about 2 minutes and thicken with cornstarch solution till the desired consistency. Drizzle the mixture over the cooked kailan.
Wiffy, a cheerful Singaporean lady who describes herself as a NoobCook dished out this recipe as my Guest Chef this time around. Yet, the food that she whips up certainly shows that she is not a noobcook as her recipes (which comes with great looking photographs) have been featured in a number of websites. Do check out the droolicious recipes on her site.
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