How To Cook Kailan Stem - How To Cook. If using stems, trim bottom stalk ends of kailan and separate leaves from stems. I don’t used to love vegetables, but now i do.
Rose' World Kailan stem, shimeji and sea cucumber
Cut kailan stems into 1 ½ cm diagonal slices. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered. Remove and spread out to cool. A simple plate of vegetables stir fry is a happy side dish for dinner. Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan. Bring eight cups of water to a boil in a large saucepan or stock pot. It is incredibly cheap, healthy, delicious and quick to cook. If you can only find older kalian you can use a peeler to peel off some of the skin on the stem. When kailan is older, the stems are thicker and tend to be a bit tougher. Leaves will continue to crisp up once cooled.
If using stems, trim bottom stalk ends of kailan and separate leaves from stems. Cut kailan stems into 1 ½ cm diagonal slices. Bring eight cups of water to a boil in a large saucepan or stock pot. Add kailan leaves and sauce. If you can only find older kalian you can use a peeler to peel off some of the skin on the stem. Its leaves are a deep green, and are quite long in proportion to its stem. Rinse gai lan and trim the end of the stems. Add the dissolved seasonings and bring it to the boil. Stir in salt, baking soda, garlic and ginger. I usually buy 2 packets of vegetables for 2 persons, if not there will not be enough. Compared to bayam or kangkung, the usual sawi is much shorter and has a thick, fat stem.
