Craving a restaurant-quality meal without the restaurant prices? This recipe for Hong Kong Oyster Sauce Kale delivers an incredibly flavorful and satisfying dish, easily achievable in your own kitchen. Forget complicated techniques and lengthy prep times – this recipe is designed for simplicity and speed, perfect for busy weeknights or a quick weekend lunch. The rich, umami depth of oyster sauce perfectly complements the earthy bitterness of kale, creating a harmonious balance that's both comforting and exciting. This vibrant green vegetable takes center stage, transformed into a culinary masterpiece with minimal effort.
Prepare yourself for a flavor explosion with this easy-to-follow recipe. We'll guide you through each step, from prepping the ingredients to achieving that perfect balance of savory and slightly sweet. Ready to elevate your weeknight dinners? Let's get started with the step-by-step instructions below!
Tools Needed
- Pan
- Strainer
- Container/Bottle
Ingredients
- Water: 400ml
- Sugar
- Oyster sauce
- Mushroom sauce
- Sesame oil
- Garlic
- Coconut oil
- Salt
- Hong Kong Kale
- Hong Kong flour
Step-by-Step Instructions
Step 1. Prepare the Oyster Sauce
- Put the pan on medium heat and add water (400ml). Add sugar, oyster sauce, and mushroom sauce. Stir to combine.
- Add everything and then stir. First add some water, then add the rest. The total should be 400ml.
- Heat and bring to a boil. Once boiling, add sesame oil. Then turn off the heat.
- Dissolve the Hong Kong flour in water to thicken the sauce. Stir constantly to prevent clumping.
- Add more sesame oil to the sauce for extra aroma. Pour the sauce over the boiled kale.
Step 2. Prepare the Kale and Garlic
- Set aside the sauce. Stir-fry garlic in a pan over medium heat with coconut oil until soft. Do not overheat.
- Add a little salt to the garlic to help it crisp. Stir frequently to prevent burning. Fry until light yellow.
- Remove from heat, strain the oil, and keep the garlic pulp. Store unused fried garlic in the freezer.
- Boil the Hong Kong kale in a pan with water and a little salt and oil. Boil for no more than 1 minute.
- Remove the kale and immediately plunge it into ice water to keep it crunchy and bright green.
Step 3. Combine and Thicken the Sauce
- Heat half a ladle of the oyster sauce in a pan over medium heat.
- Dissolve the Hong Kong flour in water to thicken the sauce. Stir constantly to prevent clumping.
Step 4. Serve the Dish
- Garnish with the fried garlic.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Use Thai garlic for a nice aroma.
- For best results, use only the meat of the garlic cloves when garnishing.
Nutrition
- N/A
FAQs
1. Can I use a different type of leafy green instead of kale?
Yes! Spinach, collard greens, or even bok choy would work well as substitutes. Adjust cooking time as needed, depending on the vegetable's thickness.
2. What if I don't have oyster sauce? Is there a substitute?
While oyster sauce provides the signature flavor, you can try a combination of soy sauce, a splash of rice vinegar, and a teaspoon of sesame oil for a similar savory taste. It won't be exactly the same, but it will still be delicious!
Enjoy your restaurant-quality Hong Kong Oyster Sauce Kale! This simple recipe delivers big on flavor and is sure to become a new weeknight favorite. Now go forth and impress your family and friends with this easy-to-make, delicious dish.