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Stir-fried Kailan

kailan stems

Kailan stems – slice them thinly & diagonally.

Stir-fried Kailan Recipe

To prevent oil splatters during stir frying, air dry or spin dry (in a salad spinner) the vegetables thoroughly before cooking.


  • 400g kailan (芥兰)
  • 2 tbsp olive oil
  • 5 cloves garlic minced
  • 1 carrot peeled and sliced thinly
  • cornstarch solution 1 tsp cornstarch dissolved in 2 tsp water

(A) Sauce (combine in a small cup)

  • a pinch of sugar
  • 1 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp Shaoxing wine
  • 2 tbsp water


  1. If using stems, trim bottom stalk ends of kailan and separate leaves from stems. Slice the stem thinly and diagonally.
  2. Heat oil in wok and stir fry garlic until fragrant. Stir fry sliced carrot and kailan stems for a minute or two.
  3. Add kailan leaves and sauce. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered. Thicken the sauce with cornstarch solution.
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29 comments on “Stir-fried Kailan”

  1. Simple, stir fried vegetable dishes like this always taste so delicious. And I love kailan too!

  2. Hi, all ur recipes look so good!!

    May I ask.. whats the difference between using olive oil and normal cooking oil for stir frying vegetables? I always thought olive oil is more for western dishes like pasta etc.. ><

    Also, by chinese wine, do you mean hua diao wine? =)

    • Hi Steph, sorry feel free to use cooking oil. I’m just so used to using olive oil (healthier choice) so I wrote it in the recipe.

      Yes hua diao jiu, or shao sing jiu :)

  3. quick and delicious, will make it for dinner as a side dish , now now , to the kitch.
    thanks for the recipe.

  4. Hi, how do you wash all types of vegetables clean from chemical? Currently I soak the vege a while or blanch it before stir fry. I am thinking if a vege natural cleansing solution is better.

  5. Can i parboil kailan first? To minimise overcook.

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