Beth Denny

Kai-Lan is a popular vegetable in Chinese cuisine. It is similar to tender stem broccoli and is therefore widely known as, ‘Chinese Broccoli’. In Chinese restaurants, it is often steamed or boiled and served with a oyster sauce or a crushed garlic and soy bean sauce.

Yesterday, my mum and I steamed the Kai-Lan. We heated a mixture of sweet and light soy sauce to drizzle on top and served it with duck breast (which we roasted with the skin on in the oven) and some jasmine rice.

To find out more about sweet soy sauce and other Essential Store Cupboard Sauces, click here.