A great way to liven up healthy greens intake to boost vitamins as well as folates for a host of health benefits to your body.The folates in Chinese broccoli encourage fertility in men which is a good prompt to encourage guys to eat it up.The shrimp and oyster sauce compliment the vegetable well and make it look great and so ticks all the boxes to serve as part of a Thai meal for friends.
Heat the oil to quite hot and then fry the garlic until golden brown remove and set aside leaving a few bits in the pan.
Drain off all but about a tablespoon of oil to mix with the cooking water for the chinese kale and give a nice sheen to the leaves. The bits of garlic will add a little taste too.
Pull off the prawn heads and take outer shell off. Cut down back lengthwise and take the black vein out. Wash them well in salted water and then rinse in plain water and strain.
Cut the hard ends from kale stem bottoms off and the large, old outer leaves leaving the tender part of the stem cut fairly short to the remaining younger leaves. Leave the broccoli type heads as they are the tastiest part, Wash very well and strain.
Boil 3 cups of water. Hold the chinese kale leaves and immerse the stems for a minute or two to soften and then submerge completely and cook for several minutes for a crunchy texture or a little longer if you prefer more cooked greens. Remove and set aside to drain naturally.
Use the same hot water to cook the prawns for a few minutes - they cook quickly so once pink through they are about done. Set aside to drain.
Pour off the water from the pan and return to the heat.
Add oyster sauce, water, sesame oil, sugar, and rice wine and heat through stirring thoroughly.
Serve the Kale topped with shrimp and drizzle over the oyster sauce from the pan. Serve immediately.
Pak Kana Nahm Man Hoi Sai Koong - Chinese Kale with Shrimp in Oyster Sauce