Ingredient and Portion
Yuan Yang Crispy & Crunchy Hong Kong Kailan (鸳鸯香港芥兰)
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300g Kailan
1 tsp minced Garlic
1 tsp grated Ginger
1 tsp Oyster Sauce
½ Chinese Wine
½ tsp Olive Oil
Pinch of Salt
Dash of Sesame Oil
Cooking oil for deep-frying
1 tsp minced Garlic
1 tsp grated Ginger
1 tsp Oyster Sauce
½ Chinese Wine
½ tsp Olive Oil
Pinch of Salt
Dash of Sesame Oil
Cooking oil for deep-frying
Method
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
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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