Kai-Lan and Mushroom Stirfry
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.
|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|