Ingredients (Serves 2-3)
- 400g kailan (芥兰)
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 carrot, peeled and sliced thinly
- cornstarch solution: 1 tsp cornstarch dissolved in 2 tsp water
- 400g kailan (芥兰)
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 carrot, peeled and sliced thinly
- cornstarch solution: 1 tsp cornstarch dissolved in 2 tsp water
Seasonings (mix well)
- a pinch of sugar
- 1 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp Chinese wine
- 2 tbsp water
- a pinch of sugar
- 1 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp Chinese wine
- 2 tbsp water
Directions
1. If using stems, trim bottom stalk ends of kailan and separate leaves from stems. Slice the stalk thinly and diagonally.
2. Heat oil in wok and stir fry garlic until fragrant.
3. Stir fry sliced carrot and kailan stems (if using) for a minute or two.
4. Add kailan leaves and sauce. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered.
5. Thicken the sauce with cornstarch solution.
1. If using stems, trim bottom stalk ends of kailan and separate leaves from stems. Slice the stalk thinly and diagonally.
2. Heat oil in wok and stir fry garlic until fragrant.
3. Stir fry sliced carrot and kailan stems (if using) for a minute or two.
4. Add kailan leaves and sauce. Stir fry until the vegetables are evenly coated in the sauce and the leaves have withered.
5. Thicken the sauce with cornstarch solution.
