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Lin Choi Recipes

Kai Lan with Oyster Sauce

Preparation: 15 mins | Cooking time: 15 mins | Serves: 4


  • 300g Kai Lan, chopped
  • 2 crushed garlic cloves
  • 1 thumbsize ginger grated
  • 1 tablespoon oyster sauce (vegetarian option available)
  • 1 tablespoon cornflour - blend with water
  • 55ml Chinese wine vinegar
  • 1 tablespoon sugar


  1. Blanch the Kai Lan in boiling water. The length of time depends on thickness of stem, or when leaves change colour.
  2. Drain and leave on side.
  3. Heat 1 tablespoon in a wok, stir-fry garlic and ginger until brown but not burnt.
  4. Next stir in the Kai Lan, oyster sauce, blended cornflour and water, Chinese wine vinegar and sugar, stir-fry until mixture boils and thickens.
  5. Serve Kai Lan dish hot.