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Ingredients
- Serves 2 people
400 g kai lan
10 cloves garlic (chopped)
½ handful curry leaves
2 chilli padi (sliced)
2 tbsp butter
6 tbsp heavy cream
oil for deep frying
salt to taste
Log in to watch this premium content and more!Buttermilk Stir Fried Kai Lan
Kai Lan, the leafy Chinese vegetable, is now very cool. It’s dressed in golden, creamy buttermilk with a spicy attitude to show. If you want more sass though, toss in a few more sticks of chilli padi and a handful more curry leaves. After a brief stir-fry with butter, heavy cream and chopped garlic, Kai Lan is now the talk of the town.
- Easy
- 15 min
- 35 min
- 10 min
- 5 steps
- 8 Ingredients
- Easy
- 5 steps
- 8 Ingredients
- 15 min
- 35 min
- 10 min
Instructions
-
Slice Kai Lan
- Slice 2 inches from the top of the kai lan leafs to halfway, leaving half of the elderly part and the stem. Thinly slice the 2 inches of kai lan leaves. Cut stems into half and set aside.
-
Deep Fry Kai Lan Leaves
- In a pot on high heat, heat up enough oil to fry the kai lan leaves. Deep fry thinly sliced kai lan leaves in hot oil for about 10 seconds until crisp.
- Season with salt and set aside.
-
Blanch Kai Lan Stems
- In a separate pot, boil enough water to blanch the kai lan stems. When the water is boiling, blanch the kai lan stems for 10 seconds.
- Remove from pot and place into a bowl of ice water.
- Strain and pat dry kai lan with paper towel.
-
Fry Kai Lan Stems
- In a pan on medium heat, heat up 1 tbsp oil and fry the kai lan stems.
- Stir fry for one minute and set aside.
-
Make buttermilk sauce
- In the same pan, add chopped garlic, curry leaves and sliced chilli padi and fry until fragrant.
- When fragrant, add in 2 tbsp butter and 6 tbsp heavy cream.
- Fry and stir well until sauce thickens slightly. The sauce should be thick.
Garnish and Serve!
Arrange the kai lan stems on the plate and drizzle the buttermilk sauce. Garnish with fried kai lan leaveand serve.
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