- A bunch of Baby Kai Lan – separate out the large leaves. If too large, simply cut into half. The Steam can be a little tough so The VianD like to run a peeler lightly over them to get rid of the thick hard outer layer skin. Cut at an angle into bite-size. Soak and wash thoroughly.
- A few cloves of smashed Garlic and some minced Garlic. Frankly, U can simply opt only for the smashed or minced Garlic but – The Vand like to have both, this way, U’ll have the infused Garlic oil and tiny bits fo minced Garlic sticking on the Veggie when cooked. A few slices of Ginger.
- Light soy, Sugar, Salt, a touch of Oyster sauce and a dash of Sesame oil, Shaoxing wine and White pepper. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
On medium/low heat, start by sautéing the smashed Garlic and sliced Ginger till aromatic and slightly brown. Next, add the Kai Lan stems, a few good stirs and a splash of water to create some steam to cook the stems through (just for a min or so, depending on the heat and the size of the stems). Add the minced Ginger and few more good stirs.
Crank up the heat, add the leaves and be quick, keep stirring so tat the leaves cook evenly. Add a splash of water if too dry. Add all the Seasoning Ingredients (except Shaoxing wine) and when the leaves start to wilt, the dish is done. Just before U plate, add the Shaoxing wine by swirling around the Wok. Viola, ur plate of delicious crunchy “Simple Stir-Fried Garlic Baby KaiLan” is ready to be served hot.
** Tip : Always add the Shaoxing wine just before plating. Swirl in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.