Yuan yang crispy & crunchy hong kong kailan

Name: Yuan yang crispy & crunchy hong kong kailan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: En
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

Starter

3 servings

Very Easy

20 min

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

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation10 min

Cook time10 min

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.