Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Beef and Kai Lan in Oyster Sauce

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Asian Vegetables with Meat
View previous topic :: View next topic  
Author Message
jingle26
lurker


Joined: 08 Mar 2005
Posts: 92
Location: Singapore

PostPosted: Mon Mar 14, 2005 11:31 pm    Post subject: Beef and Kai Lan in Oyster Sauce Reply with quote

Ingredients:
150G of Beef Sliced thinly ( preferable the leaner the better can subsitute with Other kinds of meat)
1 tbsp of Lee Kum Kee Oyster Sauce.
300g of Kai lan ( washed and cut into bite size pieces)
1 Clove of Garlic( chopped)
1 Cup of water

1 tbsp of Oil
Salt and Pepper

Preparation:
1. Boil Water add a pinch of Salt and a tsp of oil, boil kai lan in water 30secs. Let Dry.
2. Add 1 tbsp of oil in the wok, when oil is hot add garlic. Fry till fragrant. Add in the Beef with the oyster sauce . ( do not overcook the meat)
3. Add water, ( a little at a time)
4. Add Cornstarch into the wok until beef and oyster sauce thickens
5. Pour Beef and oyster sauce onto the Kai Lan .
6. Serve with rice.
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Mar 15, 2005 7:52 am    Post subject: Reply with quote

jingle

I don't like to cook it this way..this way is the way my mom cooks it too! My method is a bit long winded but the taste is very different and has a more fresher taste. I don't like this method becoz the kai lan is over cooked, and turns 'black' due to the sauce. The meat is not tender enough, etc.

This is how I do it..and this is ONE of the dishes I teach in my regular Asian cooking classes too. I know your method is tried and tested, and many people i know, cooks it this way too.

Main ingredients stay the same but seasoning is different.

For the beef, I would season it for 20 mins with

1 tbsp Sesame oil
1 tsp ground white pepper
1 tsp Rice Wine Vinegar(but I prefer to use Worcestershire Sauce)
1 tsp sugar

Method:
1. Heat up the wok, add 1 tbsp of oil to stir fry garlic
2. Then add Kai Lan and stir fry quickly over very high heat for about 1 min only. Add 1 tsp of SUGAR to the Kai Lan to stir fry.
3. Remove Kai Lan and arrange on a plate.
4. Using the same wok without washing, add 2 slices of young ginger and 1 tbsp Olive oil to stir fry till fragrant.
5. Add beef and seasonings and fry for 1 min on high heat.
6. Add water (about 3 tbsp), turn the heat to medium.
7. Once it starts boiling, turn off the heat.
8. Remove and pour beef and gravy over Kai Lan

Alternatively, you can turn off the heat and add the cooked Kailan to toss with the beef and sauce.

This method of cooking ensures that the kailan stays fresh, GREEN and crunchy. Blanching in hot water tends to over cooked its natural nutrients.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
CryStalBeRRi
lurker


Joined: 03 Jan 2005
Posts: 11
Location: ~*JuroNG WEst*~

PostPosted: Mon Mar 21, 2005 5:21 pm    Post subject: Reply with quote

I tried Gina's method to cook this dish for yday lunch, turn out nice. Smile

But felt that the colour of the beef is abit 'white', not realli like those we eat at zi cha stall, maybe i shd add a little bit of dark soya sauce?
Back to top
View user's profile Send private message
TheEpicure
lurker


Joined: 13 Nov 2004
Posts: 41
Location: Brooklyn, NY, USA

PostPosted: Thu Mar 24, 2005 12:13 pm    Post subject: Reply with quote

Gina, the method you describe to fry the kai lan sounds like the cantonese "sang chow" (raw fry). Isn't it very hard to keep the kai lan from scorching? My family and I prefer to blanch in water and oil because we play it safe.

The kai lan can be replaced with asparagus very nicely. In fact, I do it more often with asparagus.
_________________
Allen Wong
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Mar 24, 2005 2:31 pm    Post subject: Reply with quote

Allen

no. just make sure the fire is very hot(high heat/fire) when you start stir frying the kai lan.

I find this way of cooking and eating this vegetable more healthy. The natural nutrients are not over cooked.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Mar 24, 2005 2:33 pm    Post subject: Reply with quote

CryStalBeRRi wrote:
I tried Gina's method to cook this dish for yday lunch, turn out nice. Smile

But felt that the colour of the beef is abit 'white', not realli like those we eat at zi cha stall, maybe i shd add a little bit of dark soya sauce?


for the beef, just add Worcestershire Sauce. Dark soya sauce will turn everything dark..including the vegetable. Worcestershire Sauce also acts as a kind of tenderiser for the beef becoz its sour.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Asian Vegetables with Meat All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group