Petitchef

Stir-fry hong kong kai lan with rice wine

Main Dish
4 servings
1 min
15 min
Very Easy

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.

Photos

Stir-Fry Hong Kong Kai Lan With Rice Wine, photo 1Stir-Fry Hong Kong Kai Lan With Rice Wine, photo 2Stir-Fry Hong Kong Kai Lan With Rice Wine, photo 3





Rate this recipe:

Related recipes

Recipe Express cantonese rice
Express cantonese rice
2 servings
30 min
Very Easy
Recipe Cauliflower rice as tabbouleh
Cauliflower rice as tabbouleh
6 servings
50 min
Very Easy
Recipe Stir-fry crunchy chinese kale
Stir-fry crunchy chinese kale
4 servings
35 min
Very Easy
Recipe Stir-fry mixed vegetables
Stir-fry mixed vegetables
4 servings
30 min
Very Easy

Recipes

Daily Menu

Receive daily menu: