Stir-fried Kai Lan Recipe

Render pork fat

Place the diced pork belly/pork fat in a small heavy skillet over low–medium heat. Cook slowly, stirring occasionally, until fat has rendered and the pieces become browned and crisp, about 20–25 minutes. Adjust heat to prevent burning. As the fat renders, spoon out and reserve about 2 tablespoons of the clear lard for cooking/stir-frying. Continue cooking until pieces are golden-brown and crisp. Remove the crispy pork bits with a slotted spoon and drain on paper towels; reserve for garnish.

Wash the kai lan thoroughly, especially the stems. Trim off any tough ends, separate larger stems from leaves if stems are very thick. Cut into 3–4 inch lengths so leaves and stems cook evenly.

Combine the light soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, white pepper, and water (or stock) in a small bowl and mix until sugar dissolves. Taste and adjust salt if needed; sauce should be slightly savory-sweet.

Rinse the sakura shrimp briefly in cold water to remove excess salt/dust, then drain well. Pat dry if necessary.

Heat a wok or large heavy skillet over high heat until hot and smoking slightly. Add 2 tablespoons neutral oil and swirl to coat.

Add the sliced garlic (and ginger and chili if using) and stir-fry 15–20 seconds until fragrant and just turning golden. Be careful not to burn the garlic.

Add the drained sakura shrimp and stir constantly 20–30 seconds — they will toast quickly and become aromatic. Push aromatics and shrimp up the side of the wok.

Add the kai lan stems first, tossing and stir-frying for about 1 minute to begin softening. If your wok is very hot, keep everything moving to avoid scorching.

Add the kai lan leaves and continue to toss for another 30–45 seconds until leaves wilt and stems are bright green but still crisp-tender.

Push the vegetables to one side of the wok. Pour the prepared sauce into the empty side, let it bubble for 5–10 seconds, then toss everything together so the sauce coats the kai lan. If the wok looks dry, add 1–2 tablespoons additional water (or stock) to help make a light glossy coating.

Drizzle in the reserved 2 tablespoons rendered pork lard and continue tossing for another 15–20 seconds to distribute flavor and gloss. Taste and add salt if needed (start with small pinch).

Transfer the stir-fried kai lan to a serving plate. Scatter the reserved crispy pork bits on top along with any remaining toasted sakura shrimp from the pan for extra crunch.

If using, sprinkle toasted sesame seeds and a light drizzle of sesame oil. Serve immediately as a vegetable side with steamed rice or as part of a family-style meal.