Kai-Lan and Mushroom Stirfry

25 minutes


2 servings

Kai-Lan ( Gai-Lan ), Chinese Kale or Chinese Broccoli is one of the most-eaten green vegetables in some Asia in noodles soups and stir-fries. Its firm and juicy stems make it easier to cook and feature in our meals. It has a slightly bitter flavor like Broccoli which is perfect to pair with sweet vegetables or tone down flavors in dishes.
I try to eat Kai-Lan often because it is nutrient-dense, and we get vitamins A, C, iron, antioxidants, and minerals from it. Burmese people eat Kai-Lan as stir-fry a lot from where I was born, Yangon. I have also seen them boiled and put as side dishes or in noodles in the North and East part of Burma (Myanmar).
This recipe is simple stir-fry I paired with King Oyster Mushrooms. I also sweetened the dish with thick vegan mushroom sauce.

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Adjust Servings
250 gram of Kai-Lan
400 gram of King Oyster Mushroom
1 medium Onion
3 tablespoons of Mushroom Sauce/ Soy Sauce (Thick/Thin)
A bit of White Pepper
1 table spoon of Oil


Wash Kai-Lan, Separate the stems and leaves in different container and drain excess water.
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Wash and slice the mushroom. I then soak in salt water for few minutes and rinse with water again to clean it better.
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Chop the onion finely.
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Heat the oil in the pan.
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Add chopped onion when the oil is heated. Stir and fry them until they get soften.
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Add only stems of Kai-Lan and fry them for about 5-10 minutes in medium-high heat.
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When the stems are cooked, add the leaves of Kai-Lan and stir-fry for about 5 minutes.
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When leaves get softer, add sliced mushroom and mushroom sauce to stir-fry all together for another 5 minutes in low-medium heat.
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Sprinkle white pepper powder 1 minute before you will switch off the stove.
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After that, you can top this delicious stir-fry on top of hot steamed rice and enjoy.