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In a medium bowl, stir together the soy sauce, vinegar, ginger, garlic and sesame seeds. Drain and cool the kale in the ice bath. Ginger Soy Vinaigrette recipe: wolfgang puck - for tuna Tataki or Sashimi.
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To begin 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 cook it.
The ingredients needed to make Blanched Kai Lan in Ginger Soy Vinaigrette:
- Prepare 80 g Kai Lan (Chinese Broccoli)
- Prepare Vinaigrette;
- Make ready 1 Tbsp Sweet Dark Soy
- Prepare 1 Tbsp Rice Vinegar
- Take 1 tsp Sesame Oil
- Take 20 g Ginger (chopped finely)
In a medium bowl, stir together soy sauce, fresh lime juice, rice wine vinegar, ginger, and sugar until sugar dissolves. Learn how to make Ginger-Soy Vinaigrette. Topped with crispy anchovies for that added crunch! Drizzle the vinaigrette over the salad and serve immediately.
Instructions to make Blanched Kai Lan in Ginger Soy Vinaigrette:
- Blanching; Heat a pot of water until it is scalding. In the sink prepare another pot of cold water.
- 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]
- 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.
- In a small bowl add the chopped ginger, sesame oil, sweet dark soy sauce, rice vinegar and mix well.
- Once excess water is drained, transfer the Kai Lan onto a serving plate and drizzle the vinaigrette onto the Kai Lan.
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