Kailan With Oyster Sauce

Chinese cooking, don't you agree is so much simplified and easier compared to our Indian cooking? I don't know whether you are agreeing or not, for me personally, Chinese cooking is definitely rather uncomplicated. Either you steam, either you simmer or either you simply fry or stir fry? I know. Of course, I must also agree that there are time taking Chinese dishes. But seldom is the case for daily meals. Indian dishes, on the other hand, tell me about it? God! Additionally, somehow Indian husbands? Put a simple dish on the table, and you should see the frowning and quietly murmuring (Chinese Fried Rice & Bean Sprout Salted Fish). But somehow, when its Chinese dining outside, they will happily tuck in right? Tell me about it please? Anyhow, I usually do the uncomplicated easy cooking when I eat alone. I really can't be bothered with pots and pans rolling Indian dishes. This Kailan With Oyster Sauce by far is the simplest. Indeed, obviously the Chinese style to a Chinese veggie side dish (Kangkung Belacan & Kacang Buncis Tempe). Healthy as well (Chap Chai, Four Angle Beans Tempeh & Tofu Green Beans)? Blanched Kailan, aka Chinese Broccoli, atop by dried shrimp and garlic, cooked in Oyster Sauce. Easy right? 

Ingredients
150g kai-lan - split stems into two and cut all together with the leaves in 1 inch length
Few drops of oil

For the Sauce
5 garlic - chopped
1 tbsp dried shrimps/prawns - soaked for 10 mins and drained
2 tbsp oyster sauce
1/2 tbsp balsamic vinegar (or any other vinegar)
2 tbsp oil

Method:
Simmer 2 cups of water in a pan.
Add drops of  oil and kai lan.
Just after 2-3 min, drain off the water and plunge kailan in cold water.
Gently squeeze out the water from kai lan and place on a plate.
Keep aside.
Heat 2 tbsp of oil and when heated, add shrimps and fry to a crunchy texture.
Add garlic and stir.
Pour in oyster sauce and balsamic vinegar
Stir to combine and top over kai lan.