Ingredients :
- 200 grammes of Hong Kong Kai Lan (washed thoroughly and separate leaves from stem. Slice the stems lengthwise)
- 10 to 15 medium sized prawns (devein and shelled, you can leave the tails intact if you want)
- 6 slices of ginger (diced)
- 5 cloves of garlic (chopped)
- 30 ml warm water
- Corn starch (add 1 tablespoon corn flour to 3 tablespoons of water and mix well)
- 1 1/2 tablespoons Cooking oil (palm oil)
Seasoning :
- 2 teaspoons oyster sauce
- Salt to taste
- 2 teaspoons chinese cooking wine
Directions :
- Heat oil in wok and fry ginger till aromatic. Add garlic and prawns and stir fry till prawns begin to turn colour. Add kai lan stems. Stir fry for about 20 seconds.
- Add the kai lan leaves. Stir well and add seasoning. Add warm water and continue to stir fry till leaves turn dark green colour and limp. Add a little bit of corn starch if gravy too runny for your liking.
- Serve warm preferably with white rice
This entry was posted
on Thursday, April 23, 2009
and is filed under
Recipes : Vegetable
.
You can leave a response
and follow any responses to this entry through the
Subscribe to:
Post Comments (Atom)
.
