Try this refreshing, delicious, quick and healthy Asian vegetable dish that goes well with a bowl of steam rice.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 4 Servings as a side
Ingredients 500g Hong Kong Kai Lan, trimmed, washed, blanched
3 cloves garlic, smashed
3 slices ginger
1 tablespoon oil (prefably peanut oil)
sea salt to taste
2 teaspoon oyster sauce
3 tablespoon shaoxing rice wine (from Asian supermarket by soy sauce aisle)
1 teaspoon cornflour
Heat oil in a wok or pan and cook the garlic and ginger. When the garlic and ginger are golden in colour and fragrant, then turn the heat on high.
Toss in prepared Kai Lan and give a quick stir.
Mix in the prepared sauce and bring the mixture to a boil and season with seasalt.
The sauces are all readily available in the soy sauce aisle in Asian supermarkets. These sauces are great for other stir frys and is versatile across the Asian dishes. So, don't be afraid to give it a go!