Thursday, December 3, 2009

Stir-Fry Hong Kong Kai Lan With Rice Wine

One of my readers wrote to me recently, saying she would like to try my Stir-Fry Hong Kong Kai Lan With Rice Wine dish which I posted a long time ago. Thankfully, she pointed out there wasn’t any recipe included in the post then. So, here it is, happy stir frying! :-)

Stir-Fry Hong Kong Kai Lan With Rice Wine


500 g Hong Kong Kai Lan, trimmed, washed and blanched

3 Cloves Garlic, smashed

3 Slices Ginger

1 Tbsp Peanut Oil

Sea Salt to taste

2 tsp Oyster Sauce
3 Tbsp Shaoxing Rice Wine
100 ml Water (about 7 Tbsp)
1 tsp Corn Flour


Heat the oil in a large wok and cook the garlic and ginger. When the garlic and ginger are golden in color and fragrant, and then turn the heat on high.

Toss in the prepared Kai Lan and give it a quick stir. Then mix in the sauce and bring the mixture to a boil and season with sea salt. Serve immediately.


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