Saturday, 16 March 2013

Stir-fried kai-lan stem with pork slices 芥蓝心炒猪肉

Stir-fried kai-lan stem with pork slices 芥蓝心炒猪肉

  Crunchy and succulent kai-lan stem slices


150g pork slices 
300g kai-lan stem
1 tbsp minced garlic
2 tbsp oil 


2 tbsp oyster sauce
1 tsp sugar
1/2 tsp salt

Dissolve the above in 1 1/2 bowls of chicken stock or water

How to marinate pork

In a bowl add 1 tsp hsao hsing wine, mix well. Then add 2 tsp cornflour and mix thoroughly.

How to prepare kai-lan stems

In a pot bring 1 litre of water to the boil. Add 1/2 tsp of lye water  (kan sooi in Cantonese)
Add the kai-lan stems and let simmer for 3 minutes. Drain and wash under a running tap. Set aside.

 Kai-lan stems

 Kai-lan stems ready for cooking

 Marinated pork slices


1. Heat 2 tbsp oil in a wok till hot, reduce to medium fire, add the minced garlic and stir-fry till light brown and fragrant.
2. Add the dissolved seasonings and bring it to the boil.
3. Add the pork slices and stir evenly and let simmer for 3 minutes.
4  Add the kai-lan stem slices and let it cook for a further 2 minutes
5. Dish up and serve.

 The pork slices are fragrant and coated with a layer of cornflour

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