It is that time of the year where you could see vendors selling the big kailan stem. I love this vegetable. You don't get it the whole year so when you see them, grab and cook them. *wink*
Usually I would just stir fry it with garlic and salt or for more fragrance, I stir fry it with dried prawns and oyster sauce.
However, in my recent kitchen experience, I used different ingredients with the vegetable and it was delicious. And my new recipe was created. Kailan stem, shimeji and sea cucumber stir fry.
2 kailan stems, peeled skin and sliced diagonally
Shimeji mushrooms, soaked, rinsed and sliced
Sliced chicken breast, added some cornstarch to the meat
2 Sea cucumbers, sliced
3 garlic cloves, minced
1 tbsp wolfberries
1 tbsp oyster sauce
Salt to taste
Cornstarch with 3 - 4 tbsp water
1. In a wok, heat up some cooking oil. Toss and saute garlic till fragrant. Then add in the chicken. Cook till meat turn white.
2. Add in the sea cucumber. Saute for a while before add in the kailan stem. Stir fry for a minute before add in the shimeji and some water.
3. When water is simmer, add in the wolfberries, oyster sauce and salt. Stir for a while then add in cornstarch mixture to thicken the gravy.
4. Dish out and garnish with fried shallots.
Crunchy, flavourful and delicious