Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes
200g baby kai lan
3 pieces mushroom (soaked till soft and sliced)
2 cloves garlic (peeled and sliced)
10g old ginger (sliced)
Ingredients for scalding:
1 tsp sugar
¼ tsp salt
1 tbsp oil
½ tsp salt
½ tsp sugar
5 tbsp homemade glutinous rice wine
- Boil a pot of water, add in ingredients for scalding. Scald baby kai lan briefly and drain.
- Heat up 2 tbsp of cooking oil in a wok and stir-fry sliced ginger, garlic and mushroom till fragrant.
- Add in seasonings and baby kai lan, and cook for a while.