Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, blanched kai lan in ginger soy vinaigrette. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Blanched Kai Lan in Ginger Soy Vinaigrette is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Blanched Kai Lan in Ginger Soy Vinaigrette is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook blanched kai lan in ginger soy vinaigrette using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Blanched Kai Lan in Ginger Soy Vinaigrette:

1. Take 80 g Kai Lan (Chinese Broccoli)
2. Make ready Vinaigrette;
3. Take 1 Tbsp Sweet Dark Soy
4. Get 1 Tbsp Rice Vinegar
5. Take 1 tsp Sesame Oil
6. Get 20 g Ginger (chopped finely)

Steps to make Blanched Kai Lan in Ginger Soy Vinaigrette:

1. Blanching; Heat a pot of water until it is scalding. In the sink prepare another pot of cold water.
2. When steam starts to appear, drown the Kai Lan for 10 seconds exactly and quickly transfer the Kai Lan to the cold water and turn on the tap. [This cools the temperature of the veggies and stops the cooking process]
3. Once completely cooled, strain the Kai Lan with a colander. Optionally you may want to add a little bit of oil to avoid the leaves from sticking.
4. In a small bowl add the chopped ginger, sesame oil, sweet dark soy sauce, rice vinegar and mix well.
5. Once excess water is drained, transfer the Kai Lan onto a serving plate and drizzle the vinaigrette onto the Kai Lan.

So that’s going to wrap this up for this exceptional food blanched kai lan in ginger soy vinaigrette recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!