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Yuan Yang Crispy & Crunchy Hong Kong Kailan (鸳鸯香港芥兰)

yuan yang chinese kailan vegetables recipe
Q: Doctor, should I reduce my alcohol intake?
A: No, not at all. Wine is made from fruit; brandy is distilled wine, that means they take water out of the fruity bit so you get even more of goodness that way. Beer is also made from grain, so bottoms up!

kitchen artistry hong kong kailan recipe
Recipe Spotted at #KitchenArtistry

Q: Aren’t fried foods bad for you?
A: Food these day are fried in vegetable oil. In fact, they’re permeated by it. How could getting more vegetable be bad for you?

Q: So Doc, is chocolate bad for me?
A: Are you crazy? Cocoa bean; another vegetable!
omy yuan yang chinese kailan vegetables recipe
Recipe Spotted at OMY食天堂Eat!

yuan yang hong kong kale foodwhirl recipe
Featured at #FoodWhirl

Got the vegetable jokes? Nevermind if you don’t get it, just Eat Your Vegetables lah!

yuan yang hong kong kailan vegetables recipe
#Kailan (芥兰) is widely eaten in Chinese cuisine, & especially in Cantonese cooking. Chinese love to stir-fry this vegetable with garlic or oyster sauce, or simply blanch them in water & then drizzle oyster sauce over them.

I know a lot of people dislike Kailan leaves as they’ve a slight bitter taste. Well, here’s an alternative to get them to eat both the stems & leaves. It’s Twin Kailan Attack!! Yap, you’ll get nice & thick crunchy Kailan stems, & crispy Kailan leaves deep-fried to perfection in this Yuan Yang Crispy & Crunchy Hong Kong Kailan (鸳鸯香港芥兰) recipe! #CookForFamily

yuan yang chinese kailan vegetables recipes
Ingredients:
300g Kailan
1 tsp minced Garlic
1 tsp grated Ginger
1 tsp Oyster Sauce
½ Chinese Wine
½ tsp Olive Oil
Pinch of Salt
Dash of Sesame Oil
Cooking oil for deep-frying

Method:
kailan vegetables recipe
  1. Separate leaves from stems. Rinse thoroughly & drain well. Make sure your leaves are thoroughly dried, if possible under the sun. Cut leaves into stripes.
  2. hong kong kailan vegetables recipe
  3. Cut off end of stems & remove skin using a peeler (optional).
  4. hong kong kailan vegetables recipes
  5. Heat oil & sautéed garlic till fragrant. Add kalian, ginger & oyster sauce & mix well. When vegetable is almost cooked, stir in sesame oil & wine. Dish it up on serving plate.
  6. chinese kailan vegetables recipe
  7. Heat oil & deep-fry leaves till crispy. Drain & sprinkle salt. Mix well, & arrange them neatly on top of Kailan stems & you’ll get a delicious plate of Yuan Yang Crispy & Crunchy Kailan (鸳鸯芥兰)!
yuan yang chinese kailan vegetables recipe

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50 comments:

  1. It's definitely a healthy dish! =D

    I don't have any fear against the vegetable; in fact, we used to eat kai lan thrice a week. It's just that I'll get fed up of it after eating it too often.

    ReplyDelete
    Replies
    1. WC, fed-up? Time to change the style of cooking... u may like to try this out :)

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  2. Oh, this is such a lovely dish, Shirley! I love it - will be trying it out soon.

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  3. Yum, yum, yum! I'd love to have some of that crispy leaves! I'm a lover of kai lan and it looks great!

    ReplyDelete
    Replies
    1. Sharlynn, those crispy are like keropok; keep them in air-tight container to snack during breaks!

      Delete
  4. Huh Shirley! Are you the Doctor? Haha...

    Interesting combination of the vegetable!

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  5. I have no complain about kai lan, added into fried rice, soups etc etc. Nice and simple style of cooking but you know what, I can eat the whole lot with rice and chilies.

    ReplyDelete
    Replies
    1. Nava, Looks like we've got a Vegesauraus here! Cool!

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  6. Replies
    1. HYL, indeed! It's such a simply but delicious dish :)

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  7. I'll go for the stems, I love them to bits! yummy!

    ReplyDelete
    Replies
    1. Jeannie, me too! But with its crispy leaves, I can eat everything now :)

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  8. Unique way of cooking kalian. Shall give this a try next time.

    ReplyDelete
    Replies
    1. DS, I first tried it at a restaurant & went home to experiment after that. Love it!

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  9. Good post at the right time. My mom was currently away, therefore now I in charge of becoming part-time chef. Will try to cook this tomorrow =D

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  10. Ha ha re: your jokes, Shirley! I've never heard of Kailan (looks kind of like elongated broccoli to me?) Anyway, your combo of crispy and crunchy sounds like a double treat.

    ReplyDelete
    Replies
    1. Kim, hahaha! U're quite right, dear! Kailan is actually a type of broccoli that's very popular here. Hope u've a chance to try them out someday :)

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  11. Those greens look fantastic :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  12. very healthy and luv the green color.....very nice dear....
    New Post - Fruit Punch Popsicle

    ReplyDelete
  13. I love Kailan...doesn't matter how they're prepared. But I haven't try deep fried leaves yet. I bet they are ever better than stir fry or steam. What a great way to serve them up. Actually, I love the slightly bitter flavors of Kailan. hehehe....oh well, I guess I'm weird. hahaha...

    ReplyDelete
    Replies
    1. Amy, this does give a twist to the usual kailan recipe. Try this the next time & see if u like it!

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  14. Interesting tips on cooking kalian! I love kalian very much. Usually just stir fry with garlic and oyster sauce. I never try deep fried leaves though. Wonder how it tasted like but I did try deep fried cangkuk manis (mani chai) before. A famous Kuching local leaf vegetables.

    ReplyDelete
    Replies
    1. Rose, usually for deep-frying kangkong, we coat them in flour so it turns out something like tempura, but not for this. I like deep-fried kangkang too :)

      Delete
  15. My hubby isn't into kailan but when it is served in this style...he will always ask for more:P

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  16. Yum...I love kailan...and the way you prepare it looks delicious.
    Thanks for the recipe Shirley and hope you are having a great week :)

    ReplyDelete
    Replies
    1. Juliana, thks & u have a good week too!

      Delete
  17. My kids don't like chinese veggie much, they reckon the leaves are too bitter. This yuan-yang style is great, love it!

    ReplyDelete
    Replies
    1. Veron, this will get them to get. Lol!

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  18. Hi Shirley, I was enjoying the joke you posted! Read it somewhere before and laughed so hard. The Kai Lan looks so good, can't beat the steamed one so let's forget the calories for once :)

    ReplyDelete
    Replies
    1. Mich, it's so funny so I thought of sharing! Hahaha! Happy cooking, dear!

      Delete
  19. i had this dish before at some chinese restaurant, their version was too oily to my liking, i like chinese cooking wine with kai lan, they make a good match :)

    ReplyDelete
    Replies
    1. Ken, I got the inspiration from Chinese restaurants too. Guess u just gotta strain the oil really well....... I always add wine to my vegetable dishes, gives a nice aroma :)

      Delete
  20. Haha....love the joke. Your kailan dish looks very heathy and delicious. Haven't seen kailan here. The closest I get is baby spring greens and I like it but my hubby thinks it's too tough but he has no choice :D He really shouldn't be complaining cos he has more and stronger teeth than me. Maybe I should ask him to go marketing and cook for me....hehe. Take care and hope you have a great weekend.

    ReplyDelete
    Replies
    1. Mary, lol! Looks like you've gotta transport some Kailan back the next time u return to M'sia. Hahaha! U take care too, dear!

      Delete
  21. Hi Shirley, I love kai lan especially cook with rice wine, very appetizing. Your this kailan dish look inviting.

    Everything also can eat as long as we eat in moderation, don't over indulge.
    Best regards.

    ReplyDelete
    Replies
    1. Amelia, absolutely agree with u :) Have a good week, dear!

      Delete
  22. Hi Shirley,
    I have tried this yuan yang kai lan before in a seafood restaurant.
    I kind of like it despite the oiliness :p
    Thanks for shaing this!
    mui

    ReplyDelete
    Replies
    1. Mui Mui, me too! I love the two-of-a-kind :)

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  23. I love oily vegetable...taste better

    ReplyDelete
    Replies
    1. Pepper, gotta watch that weight! Heehee!

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