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16 Oct 2012
Tuesday, 15 February 2011
Stir-Fried Ginger Kai Lan
Had enough of the festive dishes? Time to have loads of greens then...
Baby Kai Lan is one of my favourite vegetables. I usually blanch them but another way is to stir fry them. Most times I uses garlic and oyster sauce but this time I remembered how my mother does it. She uses ginger and Chinese cooking wine or DOM and sometimes brandy too.
My version is very simple, I just cut old ginger into thin strips and fry them in oil till brown and crispy before adding baby kai lan. Keep stirring and sprinkle a little water to help with the cooking process if necessary. Add some salt to taste. When it's cooked, I poured in a couple tablespoons of Stone's Ginger Wine. Give it a stir before dishing up. Serve hot with steamed rice.