Yuan Yang Crispy & Crunchy Hong Kong Kailan

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by: Blackswan






It’s Twin Kailan Attack!! Yap, you’ll get nice & thick crunchy Kailan stems, & crispy Kailan leaves deep-fried to perfection in this Yuan Yang Crispy & Crunchy Hong Kong Kailan.




ingredients

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serves: 3

300g Kailan

1 tsp minced Garlic

1 tsp grated Ginger

1 tsp Oyster Sauce

1/2 Chinese Wine

1/2 tsp Olive Oil

pinch of Salt

dash of Sesame Oil

Cooking oil for deep-frying

Nutrition Facts
Yuan Yang Crispy & Crunchy Hong Kong Kailan

Servings Per Recipe: 3

Amount per Serving

Calories: 10

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 54.9 mg
  • Total Carbs: 0.7 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0.1 g
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preparation

1.  Separate leaves from stems. Rinse thoroughly & drain well. Make sure your leaves are thoroughly dried, if possible under the sun. Cut leaves into stripes.

2.  Cut off end of stems & remove skin using a peeler (optional).

3.  Heat oil & sautéed garlic till fragrant. Add kalian, ginger & oyster sauce & mix well. When vegetable is almost cooked, stir in sesame oil & wine. Dish it up on serving plate.

4.  Heat oil & deep-fry leaves till crispy. Drain & sprinkle salt. Mix well, & arrange them neatly on top of Kailan stems & you’ll get a delicious plate of Yuan Yang Crispy & Crunchy Kailan

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