Yuan Yang Crispy & Crunchy Hong Kong Kailan
By: Blackswan
Published: Wednesday, June 26, 2013 - 5:46am

Ingredients




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

Preparation

1 Separate leaves from stems. Rinse thoroughly & drain well. Make sure your leaves are thoroughly dried, if possible under the sun. Cut leaves into stripes. 2 Cut off end of stems & remove skin using a peeler (optional). 3 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. 4 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

About

It’s Twin Kailan Attack!! Yap, you’ll get nice & thick crunchy Kailan stems, & crispy Kailan leaves deep-fried to perfection in this Yuan Yang Crispy & Crunchy Hong Kong Kailan.