Ingredients
300g hong kong kailan
1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sugar
Salt (to taste)
Oil
Steps
1. Wash veggie, cut leaves from stems then cut them further into shreds. Dry thoroughly, preferably overnight.
2. Trim and blanch stems (till a fork can pierce through), drain and set aside.
3. Heat up oil and deep fry the leaves till crispy, be watchful as it will be fried in a very short time. Drain then sprinkle and toss the fried leaves with salt, set aside.
4. In another skillet, heat up 1 tbsp oil, fry garlic till fragrant.
5. Add blanched stems, oyster sauce, shaoxing wine and sugar, fry till sugar melts and sauce coats the stems.
6. Arrange stems and leaves on a plate to your desired design.
7. Bon appétit!
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