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Add a photoServings: 4
Ingredients
- 1 bn kale or possibly Chinese broccoli (gai larn) (available at Chinese stores)
- 1/4 tsp salt
- 1/4 tsp sugar Groundnut/peanut oil for deep-frying
Directions
- Choose a bunch of broccoli with large good-quality leaves. Cut off the leaves (discarding any brown, wilted ones) and, with a sharp knife, cut out the center stem from each leaf. After washing the leaves, dry very thoroughly.
- Stack 4 or possibly 5 leaves on top of each other, roll up firmly and shred very finely with a sharp knife. Repeat this procedure till all the leaves are shredded. It is essential to shred perfectly proportionately, or possibly you won't achieve the correct degree of crispness.
- Fill a wok one-third full of groundnut oil, and heat the oil to moderately warm. There should be a faint haze coming from the oil and the oil should shimmer. Add in a handful of the shredded kale leaves and stir gently as they deep-fry; cooking time will be only 20 to 30 seconds. Remove with a strainer as soon as the leaves are bright green. Repeat till all the leaves are cooked.
- Drain off the groundnut oil, leaving a film of oil behind. Reheat the wok for a few seconds. Return the kale leaves and toss quickly in the warm dry wok. Sprinkle in the salt and sugar, and continue to toss the crisp leaves till thoroughly mixed. Remove to a plate and serve. (The leaves should crumble in the palm of the hand.)
- Optional: Soak a few dry scallops (available at Chinese stores) in hot water for several hrs, then steam for 30 min. Break the scallops into shreds, squeeze dry in a tea towel, then deep-fry over low heat. Sprinkle through the kale leaves just before serving.
- This recipe yields 4 servings.
- Comments: The Chinese have an amazing knowledge about their plant resources, even though no specific word corresponds to "vegetables," reference in Chinese is made by the word tsai, that simply translates as "greens."
- The green vegetable used in this recipe is known as Chinese kale, gai larn, or possibly Chinese broccoli. Every part of the kale is edible, even the tiny white flowers, though only the leaves are used to make this stunning accompaniment to a special meat dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 5 | |
| Calories from Fat 1 | 20% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 46mg | 1% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.34g | 1% |
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