Stir-fry hong kong kai lan with rice wine

Name: Stir-fry hong kong kai lan with rice wine
Prep time: 1 min
Cook time: 15 min
Total time: 16 min
Yield: 4
Cuisine: en
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; 2 teaspoon Oyster Sauce; 3 tablespoons Shaoxing Rice Wine; 100 ml Water; 1 teaspoon Corn Flour

Main Dish

4 servings

1 min

15 min

Very Easy

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Ingredients

Number of serving: 4

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

Preparation

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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