Blanched Kai Lan in Ginger Soy Vinaigrette
Blanched Kai Lan in Ginger Soy Vinaigrette

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, blanched kai lan in ginger soy vinaigrette. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Blanched Kai Lan in Ginger Soy Vinaigrette is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Blanched Kai Lan in Ginger Soy Vinaigrette is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook blanched kai lan in ginger soy vinaigrette using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Blanched Kai Lan in Ginger Soy Vinaigrette:
  1. Get 80 g Kai Lan (Chinese Broccoli)
  2. Make ready Vinaigrette;
  3. Make ready 1 Tbsp Sweet Dark Soy
  4. Take 1 Tbsp Rice Vinegar
  5. Take 1 tsp Sesame Oil
  6. Make ready 20 g Ginger (chopped finely)
Steps to make Blanched Kai Lan in Ginger Soy Vinaigrette:
  1. Blanching; Heat a pot of water until it is scalding. In the sink prepare another pot of cold water.
  2. 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]
  3. 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.
  4. In a small bowl add the chopped ginger, sesame oil, sweet dark soy sauce, rice vinegar and mix well.
  5. Once excess water is drained, transfer the Kai Lan onto a serving plate and drizzle the vinaigrette onto the Kai Lan.

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