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

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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