Recipe: Gene Tan

Source: Family Recipe

Serves: 6

Ingredients

  • 4 cloves garlic, minced
  • 250g kalian or any vegetables
  • 2 Tbsp peanut oil
  • Sauce
  • 1½- 2 tsp of oyster sauce
  • 1 – 1½ tsp of light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp Chinese wine
  • 1 tsp sesame oil
  • White pepper to taste
  • To Thicken sauce:
  • 1½-2 tsp corn flour (or corn starch)
  • 3 Tbsp water

Instructions

  • Wash and cut kalian into pieces about 3-5cm lengthwise. Drain off excess water and set aside.
  • Mix the sauce to put aside:
  • 1½- 2 tsp of oyster sauce
  • 1 – 1½ tsp of light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp Chinese wine
  • 1 tsp sesame oil
  • White pepper to taste
  • Mix the sauce thickener to put aside:
  • 1½-2 tsp corn flour
  • 3 Tbsp water
  • Heat the oil in pan after wok is hot, then put in half the garlic, fry them until golden brown and take them out.
  • Put in the other garlic, and vegetables.
  • Stir fry the vegetables until soft.
  • Put in the sauce and the sauce thickener.
  • Stir Fry and leave for a short while with the wok cover on. Once the Vegetables looks soft enough, and sauce is thick enough the dish is done
  • Garnish with reserved fried garlic.

Notes:

  • Make sure the wok is very hot and don’t stir fry the vegetables for too long, as they would turn yellow.
  • Could be made with any other Chinese green vegetable

Download PDF here: Chinese Stir fried Kai Lan with Oyster sauce Gene Tan

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