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.
