Veggies :Fried Kai Lan

I'm sure many people has eaten stir fried Kai Lan but what about Deep Fried Kai Lan? I came across this recipe in the same cookbook as mentioned in previous post and decided to give it a shot! The verdict? Me and mum felt that it tasted like "cai poh" (Chinese pickled radish).. So weird.. Haha.. But I think it taste goooood.. A good substitute to "cai poh". But the down side is that it also has to be eaten the moment it is cooked as it will lose the crispness pretty fast. But overall an interesting dish to try.

Fried Kai Lan

Ingredients A:
500g kai lan
A small portion of carrot, diced

oil for deep-frying

1/2 tbsp shredded ginger

1/2 tbsp chopped garlic

Ingredients B:
1 tsp caster sugar

1 tbsp shredded dried cuttlefish (I ommitted this)

1 tbsp small ikan bilis, fried until crispy

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
a little shaoxing wine
a little corn flour water for thickening

Method:

1. Separate kai lan into leaves and stems. Cut leaves into fine shreds and cut the stems into slices. (I diced my stems)
2. Heat up oil for deep frying, deep fry kai lan leaves until crispy. Dish and drain. (I suggest adding all the leaves to deep fry at the same time so that it doesn't burn that easily. Oil shouldn't be too hot and only fry the leaves for approx.1 min)

3. Leave 1 tbsp of oil in wok to saute ginger and garlic until fragrant.

4. Add in kai lan stems & carrots to stir fry for 1 minute.
5. Add seasoning and stir fry till cooked.
6. Thicken with corn flour water and dish up.











7. Put fried kai lan leaves on top of stems, sprinkle Ingredients B over it and serve.

*Fry your stems and carrots first and deep fry leaves last to ensure crispness*