Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, blanched kai lan in ginger soy vinaigrette. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This quick and refreshing salad features quick-cooked kale tossed with soy sauce, ginger and sesame seeds. Inspired by oshitashi, the Japanese dish of cold cooked spinach in a light soy vinaigrette, F&W's Kay Chun blanches Tuscan kale, then quickly chills it and tosses it with a gingery soy dressing. A restaurant-quality dish of Blanched Kai Lan (Chinese broccoli) in Oyster Sauce with fried garlic. Get this simple Chinese side dish recipe.
Blanched Kai Lan in Ginger Soy Vinaigrette is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Blanched Kai Lan in Ginger Soy Vinaigrette is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have blanched kai lan in ginger soy vinaigrette using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Blanched Kai Lan in Ginger Soy Vinaigrette:
- Get 80 g Kai Lan (Chinese Broccoli)
- Prepare Vinaigrette;
- Prepare 1 Tbsp Sweet Dark Soy
- Make ready 1 Tbsp Rice Vinegar
- Get 1 tsp Sesame Oil
- Prepare 20 g Ginger (chopped finely)
Whisking continuously, slowly drizzle in the olive oil. Learn how to make Ginger-Soy Vinaigrette. Ginger adds a spicy kick to this soy sauce-based vinaigrette. In a medium bowl, stir together soy sauce, fresh lime juice, rice wine vinegar, ginger, and sugar until sugar dissolves.
Instructions to make Blanched Kai Lan in Ginger Soy Vinaigrette:
- Blanching; Heat a pot of water until it is scalding. In the sink prepare another pot of cold water.
- When steam starts to appear, drown the Kai Lan for 10 seconds exactly and quickly transfer the Kai Lan to the cold water and turn on the tap. [This cools the temperature of the veggies and stops the cooking process]
- Once completely cooled, strain the Kai Lan with a colander. Optionally you may want to add a little bit of oil to avoid the leaves from sticking.
- In a small bowl add the chopped ginger, sesame oil, sweet dark soy sauce, rice vinegar and mix well.
- Once excess water is drained, transfer the Kai Lan onto a serving plate and drizzle the vinaigrette onto the Kai Lan.
Ginger adds a spicy kick to this soy sauce-based vinaigrette. In a medium bowl, stir together soy sauce, fresh lime juice, rice wine vinegar, ginger, and sugar until sugar dissolves. Transfer to a plate and drizzle with the ginger-soy vinaigrette. Garnish with sliced green onions and sesame seeds. Topped with crispy anchovies for that added crunch!
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