Yuan yang crispy & crunchy hong kong kailan

Starter

3 servings

Very Easy

20 min

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It’s Twin Kailan Attack!! Yap, you’ll get nice & thick crunchy Kailan stems, & crispy Kailan leaves deep-fried to perfection in this Yuan Yang Crispy & Crunchy Hong Kong Kailan.

Ingredients

• 300g Kailan
• 1 tsp minced Garlic
• 1 tsp grated Ginger
• 1 tsp Oyster Sauce
• 1/2 Chinese Wine
• 1/2 tsp Olive Oil
• Pinch of Salt
• Dash of Sesame Oil
• Cooking oil for deep-frying

Preparation

• Separate leaves from stems. Rinse thoroughly & drain well. Make sure your leaves are thoroughly dried, if possible under the sun. Cut leaves into stripes.
• Cut off end of stems & remove skin using a peeler (optional).
• Heat oil & sautéed garlic till fragrant. Add kalian, ginger & oyster sauce & mix well. When vegetable is almost cooked, stir in sesame oil & wine. Dish it up on serving plate.
• Heat oil & deep-fry leaves till crispy. Drain & sprinkle salt. Mix well, & arrange them neatly on top of Kailan stems & you’ll get a delicious plate of Yuan Yang Crispy & Crunchy Kailan.

Blackswan

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