Serves 4
Peel the Chinese kale or broccoli stems like you would asparagus to make them tender.
1 bunch Chinese kale or Chinese broccoli
1 tablespoon canola oil
1 shallot, chopped
2 cloves garlic, finely chopped
2 tablespoons oyster sauce
Splash of sherry vinegar
Pinch of chili flakes
1. Bring a large saucepan of water to a boil. Add the Chinese kale or broccoli and cook for 1 to 3 minutes or until still bright green but not quite tender.
2. In a wok, heat 1 tablespoon of canola oil. Add shallots and garlic. Cook, stirring, for 1 minute.
3. Add the oyster sauce, vinegar, and chili flakes. Adapted from Patricia Yeo
