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KAI LAN RECIPES



Squid with Chinese Broccoli (Kai Lai)

Preparation: 15 mins | Cooking time: 10 mins | Serves: 4

Ingredients:

Instructions:

  1. Cut squid hoods open and score shallow criss-cross pattern on inside surface, then cut into 2cm x 6cm pieces.
  2. Combine squid with sauce, wine, sugar and sesame oil in a bowl. Cover and refrigerate for 3 hours or preferably overnight. Drain squid from the bowl and keep the marinade.
  3. Heat 1 tablespoon of peanut oil in wok (or large frying pan), then stir-fry squid in batches until browned and tender.
  4. Heat remaining peanut oil in the same wok then Stir-fry garlic and ginger until fragrant.
  5. Add Kai Lan, onion and marinade and stir-fry until broccoli is just tender. Return the squid to wok and stir-fry until heated through. Finally, toss in the bean sprouts andserve topped with fried garlic.

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Noodles with garlic beef and Chinese broccoli (kai Lan)

Preparation: 15 mins | Cooking time: 10 mins | Serves: 4

Ingredients:

Instructions:

  1. Soak the vermicelli noodles in warm water for 15 minutes then drain well. Slice the beef steak into 1cm x 5cm strips
  2. Blanch the Kai Lan in boiling water (the length of time depends on thickness of stem). Drain and leave on side.
  3. Heat 1 tablespoon of the groundnut oil in wok, stir fry vermicelli and soy sauce for 2 minutes, then remove from wok.
  4. Heat remaining oil in wok, stir-fry garlic and steak.
  5. Stir Kai Lan, oyster sauce, blended cornflour and water, Chinese wine vinegar and sugar, stir-fry until mixture boils and thickens.
  6. Serve Kai Lan mixture over noodles sprinkled with chillies.

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Plum-glazed duck

Preparation: 10 mins | Cooking time: 1 hr 30 mins | Serves: 4

Ingredients:

Instructions:

  1. Fill duck cavity with star anise, garlic and ginger then secure opening with toothpicks. Remove and discard the neck and tie legs loosely together with kitchen string. Place duck breast-side up on wire rack in large baking dish annd pour the water into the baking dish.
  2. Roast duck uncovered in a moderately hot oven for 30 minutes. Baste duck all over with plum glaze and cover wing and leg tips with foil. Reduce heat to moderate and roast for another 30 minutes. Baste again with plum glaze, reduce heat to moderately slow and roast covered loosely for about 30 minutes or until duck is tender and skin is crisp. Remove toothpicks and string.
  3. Finally cut duck into small pieces and serve with steamed Kai Lan.

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