"Veggie Variations", the theme for this week at I Heart Cooking Clubs (IHCC). It's veggie week! I've harvested some homegrown Kai Lan from my potted garden and made Diana Henry's stir-fried veggie dish. She uses Kale, which I have not eaten nor seen before, so I've used my homegrown Kai Lan which is also known as Chinese Kale. I do wonder whether is the taste similar to Kale.
Kai Lan from my potted garden
A simple stir-fried dish, our version is pretty much similar to Diana Henry's recipe ingredients. She has pre-boiled the Kale before stir-frying them, but I have omitted that step since I've used Kai Lan. A nice dish to serve for dinner along side some other dishes to eat with fluffy hot white rice.
(adapted from "Food From Plenty", Diana Henry)
400gm (14oz) kale (I use my homegrown kai lan, cut into pieces, separating the stems and leaves)
2 tbsp oil
1 red chilli, deseeded and sliced
2 garlic cloves, sliced
2cm (3/4in) fresh root ginger, peeled and chopped
4 spring onions, chopped
- Remove the ribs from the kale and tear or shred the leaves. Put into a large saucepan, cover with boiling water. Add salt and cook for about 4 minutes, then drain. (I use kailan, and omitted this step).
- Heat oil in a wok and fry the chilli, garlic, ginger and spring onions for 2 minutes (don't let the garlic burn). Add the kale. Cook for 1-1/2 minutes, turning to absorb the flavours. Season, squeeze over fresh lime juice and serve. (Add the stems, cook for about 2 minutes, then add the leaves, cook for a further 3-4 minutes. I did not use lime juice).
I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week "Veggie Variations"