Feb 14, 2009

Hong Kong Kai Lan w/Salted Fish Topping

Last time, if anyone asked me how to stir fry vegetables. My answer will be simply use garlic and oyster sauce. Aunt is different, she has a few types of sauce for frying different vegetables and it's always taste so good. Her sauces bring out the natural sweetness of the vegetables. One of her best is the sauce for frying kai lan.

400g Kai Lan (baby/hongkong)
1 clove Garlic (chopped/crushed)
5-6 slices Carrot
1 tbsp Fried & grounded salted fish

3 tbsp (60ml) Stock
1/2 tsp Salt
1/4 tsp Sugar
1 tsp Sesame oil
1 tsp Wine
Thickening: Cornflour 1 tsp mix w/1tbsp water

1. Boil water (add oil & pinch of salt) to blanch the kai lan & carrot, drained away the water and set aside.
2. Heat 2 tbsp oil to fry garlic till golden.
3. Add blanched vegetables & stir fry awhile.
4. Add sauce, then thickening.
5. Sprinkle fried ground salted fish before serving.


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