December 27, 2006
Stir Fried You Cai
This is an easy Chinese recipe for a dish that is a good accompaniment to a meat dish. It is easy to prepare and only has 4 ingredients.
The You Cai will wilt down when cooked (just like spinach) so if the plateful of uncooked You Cai looks sufficient, it is not. If it looks too much, then it’ll be just right.
Ingredients (Serves 2):
- 1 plateful of you cai, washed and cut into 4-inch lengths.
- 1/2 tsp minced garlic
- 1 tbsp oyster sauce
- 1 tsp dried shallots
Cooking Method:
1. Heat up 2 tbsp vegetable oil in a wok. Medium heat. When oil is hot enough, add garlic and stir fry for a few seconds. Take care that the garlic does not burn.
2. Add You Cai and stir fry with garlic for a few seconds. They will be a loud sizzling sound as the water droplets from the washed You Cai come into contact with the oil, but not to worry. There will be minimal oil splatter as the plateful of You Cai is sufficient to cover the base of the wok and prevent oil splatter.
3. Add oyster sauce and mix well.
4. Cover wok with lid, reduce heat to low, and let the You Cai simmer for about 3 minutes.
5. Plate the You Cai and add the dried shallots on top as a garnish. The dried shallots also adds some taste to the You Cai.
Note: Adding dried shallots is what the Singapore Chicken Rice stalls do with their Gai Lan side dish. They add oyster sauce and dried shallots. The Gai Lan’s in the US have very thick stems, hence I prefer to use You Cai instead. I can also cook You Cai Soup with it.
Bite This!
More recipes:
Return Of The Giant Kailan! - Fried Dace With Kailan
Found: Chai Tow Kway in Ranch 99
Chicken Recipe (5) - Spring Onion Chicken
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December 27th, 2006 at 7:19 pm
Talking of easy Chinese, how about some recipes for Chinese pickles/starters like Kimchi? I tried searching the net but came up with nothing much.
December 27th, 2006 at 8:08 pm
I need this kind of dish after all the feasting in Vegas. Looks like I’m never done feasting. Oops!
Just added you in my favs.
December 27th, 2006 at 8:10 pm
How about cutting / splitting the kai lan stems so that it cooks faster?
December 27th, 2006 at 8:32 pm
Hi Nita, Thanks for visiting! Coincidentally I made some Chinese pickles recently from a new recipe book I bought! Will blog about it soon.
Tigerfish - Remember … we are Singaporeans and what is a Singaporean’s favorite pastime? EATING!!
Pablopabla - yeah… hehe I read your old post on the Kai Lan stems with pork and mushrooms / shrimp. It has been added to my to-do list ;)
December 31st, 2006 at 8:36 am
Hmm. I have always been taught since young that when you cook vegies, do not cover them. It will turn colour. (ie yellowish).
But your veggies did not turn yellowish, even after covering it :-)
Anyone else has any other cooking tips?