This is basically kai lan with super big and thick stems. The stems are about 15 cm long, 3 cm thick, and it comes with no leafs or couple of leaves (which i discard). Peel off the skin to expose the light green stem that resembles sugar cane. The stems are very crunchy and sweet. For those of you who prefers stems to leaf vegetables like me, this is a keeper. Try it!
I bought this as an alternative to asparagus, as i want to wrap it in bacon. So i cut the kai lan stem and carrot into thick strips, and roll them up in half a slice of bacon. Grill in the oven for 15 minutes until crisp. Yummy.
Leftover kai lan stems are diced for today's fried rice.
What do you need?
- 3 cups of cooked cold rice
- 50g of sliced pork
- 50g of minced pork
- 1/2 chinese sausage (diced)
- 1 handful of diced kai lan stem
- 1 handful of diced carrots
- 1 small red onion (diced)
- Minced garlic in olive oil
- Chinese wine, soya sauce, pepper
- 2 tsp of black pepper sauce
- Sesame seed oil
How to do it?
In a dry pan, pan fry the chinese sausage until lightly brown and crisp. Remove and set aside.
Put 1 tbsp of minced garlic and some olive oil into the pan with the diced red onions. Fry for 1 min.
Add minced pork and sliced pork.
Break up the minced pork with the back of the spatula.
When the pork is cooked, add chinese wine, soya sauce and pepper. Mix well.
Add kai lan stem and carrot. Stir fry for 2 min.
Add cold rice, break up the lumps, mix well.
Add black pepper sauce, mix well.
Add chinese sausage and drizzle sesame seed oil onto the rice. At this point, i added some chopped parsley and fried shallots as well.
Turn off heat. Mix well and serve.
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