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.
adding ginger wine is a good idea too! I always either use DOM or chinese wine.. and ginger of course. simple but so good dish.
ReplyDeletedaphne, sometimes i uses sake in my chinese cooking too! tasted just like rice wine
ReplyDeleteMust be fragrant with the added ginger wine. My favorite of stir-frying too, next time can add some alcohol in it.
ReplyDeleteFragrant and a little sweetish because of the wine LCOM
ReplyDelete