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600 g gai larn (kale or also
known as Chinese Kale or Chinese Broccoli) or
any bunch of leafy Asian greens
(Chinese flowering cabbage, Chinese white cabbage
or bok choy)
1 tablespoon vegetable oil
2 cloves garlic, peeled, crushed and minced
1 teaspoon oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
½ teaspoon sugar
Water or chicken stock, if needed
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Method:
If using gai larn, cut the leaves
away from the stems and discard. These are too tough to eat.
Peel the stems if the skin seems thick, then cut the stems lengthways
in ¼ inch strips. Cut strips across into 2 in lengths.
Bring a large saucepan of water to the boil and blanch the gai larn
or broccoli for 1 minute. Transfer to a sieve, drain, then cool
in a bowl of cold water. If using Chinese greens, cut across in
2 in lengths, discarding the hard bottom part of the stems if using
Chinese flowering cabbage. Do not blanch, but set aside.
Heat the oil in a wok for 30 seconds, then add the garlic and stir-fry
for a few seconds until it starts to smell fragrant. Add the
blanched gai larn or broccoli, or the raw leafy greens to the
wok and stir-fry until they are just cooked, adding a tablespoon or
two or water or chicken stock from time to time if the vegetables
start to stick. Usually, the moisture from washing the
vegetables (especially if you are using leafy greens) is enough to
prevent this happening. Add the oyster sauce, fish sauce, soy
sauce and sugar and stir-fry for a few seconds. Transfer to a
serving dish and serve immediately.
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