I could NOT wait to cook this veggie I pulled in from my garden and I FINALLY got to it tonight!! It’s Ryokuho – a Chinese kale is also known as kailaan or Chinese broccoli. I couldn’t find oyster sauce at the store, but their “stir fry” sauce is pretty close. I had some Chinese rice wine so I figured I could have a good go at it.
Breaking out the wok, I browned some thinly sliced chicken with garlic in peanut oil. I took the meat out, sauteed the chinese kale that had been diced into 2 inch pieces, put the chicken back in, put some of the stir fry sauce, some rice wine, a touch of sugar, pepper and let everything come together for a few minutes. I garnished with some fresh cilantro I have in a pot out back and enjoyed a great weeknight chinese dinner!