Petitchef

Yuan yang crispy & crunchy hong kong kailan

Starter
3 servings
10 min
10 min
Very Easy
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

Number of serving: 3
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.





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