Stir-Fry KaiLan with Calamari

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

This dish is one of our family favorites, I often cook this dish and for many years I have not documented it. Now, I thought I should share with all of you and if you are not a seafood lover, especially calamari, it is okay, you can replace them with scallops/shrimps/clams or beef/chicken/pork.

This is a very easy dish to cook and I hope you all will enjoy it as much as we do.




1 pound Kailan (Chinese Broccoli), peeled off skin of the stem and separate the leaves; cut the stems thinly diagonally and chopped the leaves into bite size

½ pound calamari rings, if frozen, thawed and cut the ring into half

5 cloves garlic, peeled and finely chopped

1 teaspoon chopped fresh ginger

1 tablespoon oyster sauce

1 teaspoon Sambal Bajak (optional)

1 tablespoon cooking white wine

1/4 cup water

1/8 teaspoon white pepper powder

Salt to taste

3 tablespoons canola/vegetable/corn oil



Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Add the chopped garlic and ginger and sauté until fragrant.  Add sambal Bajak (optional) and saute for 30 seconds. Add the kalian stem pieces and stir-fry for 1 minute and then add the halved calamari and stir-fry until the transparent calamari turned opaque. Add in the green leaves, oyster sauce, white wine, water, white pepper and salt to taste. Toss altogether until well mixed and cook for 2 minutes. Transfer to a serving dish. Serve with steamed white/brown rice.

This entry was posted in Chindian Recipes, Fish and Seafood, Fruits and Vegetables, Southeast Asian (SEA). Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>