Baby Kai Lan with Mushroom & Glutinous Rice Wine

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

Preparation Instructions:

  1. Boil a pot of water, add in ingredients for scalding. Scald baby kai lan briefly and drain.
  2. Heat up 2 tbsp of cooking oil in a wok and stir-fry sliced ginger, garlic and mushroom till fragrant.
  3. Add in seasonings and baby kai lan, and cook for a while.

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