Stir-fry hong kong kai lan with rice wine

Ingredients

• 500 g Hong Kong Kai Lan, trimmed, washed and blanched
• 3 Cloves Garlic, smashed
• 3 Slices Ginger
• 1 tablespoon Peanut Oil
• Sea Salt to taste

Sauce :

• 2 teaspoon Oyster Sauce
• 3 tablespoons Shaoxing Rice Wine
• 100 ml Water
• 1 teaspoon Corn Flour