I miss the days of dimsum where the push carts would come out and you could see the hot steamer baskets coming around with yummy treats. In the past year, I’ve only been to one dimsum restaurant with carts in Vancouver, B.C., but nothing in the Seattle area. My dimsum must haves include the classics like siu mai, har gow, and of course a vegetable, the steamed kailan (Chinese broccoli). Outside of dimsum, kailan is one of my favorite vegetables to eat as a side.
This summer was the first time I had seen kailan at a farmer’s market, so I had to get some. I would think kailan is not as popular of a vegetable for the general public, so the local farmers might not opt to grow it. Kailan is usually served in its full stalk typically with plain oyster sauce drizzled over the top of it, but sometimes it’s a little too thick or a little too salty, so I like to make my own sauce, sans oyster sauce! This sauce can also be made vegan for our plant-based friends.
Ingredients
Hoisin sauce – Use a vegan hoisin sauce to make this vegetarian recipe entirely vegan!
Sesame oil – This is toasted sesame oil! The dark, fragrant oil not the light version used for cooking.
Steamed Kailan
Equipment
- 1 steamer
Ingredients
- 1 lb kailan
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
Instructions
- Clean and cut any tough ends off kailan.
- Steam kailan 15-20 minutes depending on thickness of the stalk until tender. You could also microwave them for 4-5 minutes.
- Mix together soy sauce, hoisin sauce, and sesame oil.
- After kailan is removed from the steamer, drizzle sauce over top and toss to mix.
Have some with Shrimp & Snap Pea Stir Fry and some 10-Minute Soy Ginger Noodles.