Stir-Fry Hong Kong Kai Lan With Rice Wine


  • 1 tsp Corn Flour
  • 100 ml Water (about 7 Tbsp)
  • 3 Tbsp Shaoxing Rice Wine
  • 2 tsp Oyster Sauce
  • Sauce
  • Sea Salt to taste
  • 1 Tbsp Peanut Oil
  • + 3 more ingredients
    • 3 Slices Ginger
    • 3 Cloves Garlic, smashed
    • 500 g Hong Kong Kai Lan, trimmed, washed and blanched

Heat the oil in a large wok and cook the garlic and ginger. When the garlic and ginger are golden in color and fragrant, and then turn the heat on high.

 Toss in the prepared Kai Lan and give it a quick stir. Then mix in the sauce and bring the mixture to a boil and season with sea salt. Serve i...

View full recipe at SpringPad


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