My mom used to create kailan almost this way. I added inward shitake mushroom slices this time.
You can create the gravy inward advance too pour it on the blanched kailan simply earlier serving.
This component is plenty for four persons. It's also much if you're feeding carnivores too also piffling if feeding herbivores.
300gm Hong Kong Kailan
Bring a pot of H2O (about3L), add together inward ½ tsp tabular array salt too ½ tsp carbohydrate too i tsp oil. Blanch kale for xxx seconds. Drain well.
Gravy
1/3 loving cup pork, cutting into sparse strips, matching the mushrooms (Chicken thorax strips may last substituted)
three pcs large dried shitake, soaked too sliced
two tbsp oil
two shallots (sliced thinly)
i clove garlic (chopped finely)
Seasoning (combine together)
i Tbsp oyster sauce
i Tbsp lite soy sauce
½ tsp sugar
¼ tsp salt
i tsp cornstarch
½ loving cup H2O or slightly more.
1. Heat wok too position inward oil. Saute shallots until fragrant, add together inward garlic. Fry until both are lightly golden.
2. Put inward pork strips too stir tyke until meat is cooked.
3. Put inward mushrooms too toss for xxx seconds.
4. Put inward seasoning mixture too convey to a boil, adding to a greater extent than H2O if its also thick.
5. Let it simmer for xxx seconds too pour gravy on blanched kailan. Serve.
Buat lebih berguna, kongsi:
