Kailan stem, shimeji and sea cucumber

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*

Kailan stems

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.

Ingredients:

Shimeji mushroom

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

Some water

Cornstarch with 3 - 4 tbsp water

Cooking oil

Methods:

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