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Kai Lan in Butter and Shallots
The truth is, I am too lazy to stir fry my vegetables (because it ends up with an oily pan to wash). I still do but not all the time. How do I eat my leafy greens, you ask? Short of eating them raw, I consumed blanched or steamed greens most of the times. I am not too sure about greens but some vegetables actually need heat and oil to bring out additional benefits. Examples? Tomatoes. Carrots.What is a simple stir fry vegetable dish? How I would do it - oil, garlic, oyster sauce, salt and pepper to taste, and of course, the greens.Then, I decided to try something different. Not out of the world but without any much sauce perhaps. Pantry staples (shallots and garlic) with fresh produce (Kai Lan) and definitely less than 15 minutes.Kai Lan in Butter and Shallots (serves 2)Ingredients:1/2 tablespoon butter1 clove garlic, finely minced2 shallots, finely slicedsalt and pepper to taste1 tablespoon water1 bunch of Kai Lan, slightly blanchedDirections:Add butter to heated pan and when butter melts, add in shallots
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