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Stir fry Hong Kong Kai lan with Rice Wine

by Sweentenmeup (follow)
Easy (2874)      Dinner (2274)      Vegetables (486)      Asian (483)      Stir Fry (69)     
Try this refreshing, delicious, quick and healthy Asian vegetable dish that goes well with a bowl of steam rice.

Stir Fry Kan Lai with delicious sauce to go with rice

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 4 Servings as a side

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)
100ml water
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.
Serve immediately.

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!

#Stir Fry
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