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It’s time to come back for some serious cooking and blogging after a groovy vacation from Malaysia. Oh yes! I did have a lot of heavenly food back home ike Ipoh bean sprouts and chicken, Ipoh Sar Hor Fun, Penang laksa, curry mee, Char Kway Teow and etc. I might post some pictures of them later. Now let me get back to the topic – Stir-fry Kai Lan with Canned Abalone.

This dish was introduced to me by my brother, Shawn. Basically, it’s an uncomplicated yet delicious veggie dish.  Kai lan or Chinese kale is a green leaf vegetable featuring thick stems, big glossy leaves and bitter taste. This leafy green is eaten commonly in Chinese cuisine, especially in Cantonese Cuisine. That is why I love eating it.

Well, this was the first time I cooked the kai lan with canned abalone. I would say any kind of canned abalone is fine. I totally have no ideas which brand is better. So I just picked up a decent one in a local Asian market. Normally there are 3 pieces of abalone per can. Only 1 1/2 pieces were used for this time and I saved the rest for next round. The combination of the abalone and kai lan is unexpectedly delicious.

Ingredients:
6-8 oz kai lan or Chinese kale (rinsed, cut into pieces)
1 1/2 abalones (sliced)
1 tbsp minced garlic

Seasoning:
1/2 tbsp light soy sauce
1/2 tsp oyster sauce
1 dash of sesame oil

Cooking method:

1. Heat up a wok with 1 tbsp oil. Add garlic, sauté until aromatic.
2. Add in the sliced abalone and seasoning. Stir-fry for 2-3 minutes.
3. Add kai lan into the wok and stir well until cooked.
4. Dish up and serve.