Sunday, May 29, 2011

Stir-Fry Kai Lan with Roast Pork and Shrimp

This vegetable is very crunchy and with a slightly bitter taste. I loves this vegetable very much especially when eat "wui farn", means steamed white rice top it with this dish and add some egg mixture. Mmmm!
It will transformed into a marvelous yummy one-dish meal. 
Stir-Fry Kai Lan with Roast Pork and Shrimp
   Ingredients   :

   1    bunch kai lan, wash and chop 3 inch length 
   1/2 cup medium shrimp, peel and deveined (mix with 1/2 teaspoon sugar) 
   3    cloves garlic, peel and thinly slice
   1/2 cup roast pork, chop
   1/2 cup water ( i used chicken broth)
   3    ginger slice
   1/2 teaspoon oyster sauce
   1/2 teaspoon corn starch, mix with 2 teaspoon water
   1    teaspoon cooking wine ( i used shaoxing)
   carrot slice
   salt to taste

   Method   :

    Heat up the wok with oil on high heat, add ginger, garlic slice and shrimp and fry until fragrant.
    Add the kai lan with carrot slice and stir-fry. Splash in the cooking wine and 1/4 cup 
    chicken broth. Cover wok lid for 15 seconds. Open wok lid, add in the roast pork oyster sauce.

    Add salt to taste. Stir in the corn starch mixture and continue to stir-fry until everything in the wok
    coated with gravy. 

    Dish up and serve immediately.

Stir-Fry Kai Lan with Roast Pork and Shrimp

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