Yin Yong Kailan (Crispy Fried Kailan Leaves with Stir-fried Stems)

Name: Yin Yong Kailan (Crispy Fried Kailan Leaves with Stir-fried Stems)
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g Kailan (Chinese Broccoli); 150 g Ginger; 6 cloves Garlic; 1 tsp Salt; 1 tsp Sugar; 1 tbsp White Sesame Seeds; 280 ml Cooking Oil; 1 tbsp Shaoxing Wine; 0.5 tsp Black Pepper

This recipe features kailan (Chinese broccoli) prepared in two distinct ways: the stems are blanched and stir-fried, while the leaves are deep-fried until crispy. Both components are seasoned and then combined for a delightful contrast in texture and flavor, garnished with crispy fried ginger.

45 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

230

Calories

Protein

14g

Carbs

18g

Fat

Scale recipe

4 servings

Original recipe

Ingredients9 items

Produce

🥬Kailan (Chinese Broccoli)500 g

🫚Ginger150 g

🧄Garlic6 cloves

Pantry

🧂Salt1 tsp

🍚Sugar1 tsp

🍚White Sesame Seeds1 tbsp

🌻Cooking Oil280 ml

🍶Shaoxing Wine1 tbsp

Spices

🌶️Black Pepper½ tsp

Instructions

1
Separate the kailan leaves from the stems. Discard any tough or old parts of the stems.
2
Wash the kailan leaves thoroughly and soak them in water for 5 minutes. Drain and repeat the soaking process once more. Set aside to drain completely.
10:00 timer
3
Cut off the very hard ends of the kailan stems. Use a peeler to remove the fibrous outer layer of the stems.
4
Slice the peeled kailan stems diagonally into thin pieces.
5
Wash the sliced kailan stems thoroughly and soak them in water for 5 minutes. Drain and repeat the soaking process once more. Set aside to drain completely.
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6
Finely julienne the ginger. Slice the garlic cloves.
7
Stack the drained kailan leaves, roll them up, and finely chop them.
8
Heat 2 tablespoons of cooking oil in a wok over low heat. Add the julienned ginger and fry until crispy and golden brown. Remove the fried ginger and set aside, reserving the ginger-infused oil.
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9
Add water to the same wok and bring it to a boil. Add a pinch of salt (about 1/4 tsp). Add the sliced kailan stems and blanch for approximately 30 seconds after the water returns to a boil.
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10
Remove the blanched stems from the water and drain well. Season immediately with a pinch of salt (about 1/4 tsp) and sugar.
11
Heat 2 tablespoons of the reserved ginger oil in the wok. Add the sliced garlic and sauté until fragrant. Add the seasoned kailan stems and stir-fry briefly. Deglaze with Shaoxing wine and stir-fry until fragrant. Transfer the stir-fried kailan stems to a serving plate.
12
Heat a generous amount of cooking oil (approximately 1 cup / 240ml) in the wok until it reaches 180°C (or until it starts to smoke slightly). Add the finely chopped kailan leaves and deep-fry until crispy and no longer bubbling. This should take about 30-60 seconds.
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13
Remove the fried kailan leaves from the oil and drain well. Season with a pinch of salt (about 1/2 tsp), black pepper, and white sesame seeds. Toss to combine.
14
Arrange the seasoned crispy kailan leaves on top of the stir-fried stems on the serving plate. Garnish with the reserved crispy fried ginger.

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Cuisinechinese