Kai Lan (Stir Fry)
One of the best kai lan vegetable are the ones that are from the wet market (always thought that there was only one type). But where were these from? I don’t know, and I don’t really care unless I was tasked to write a thesis on the types of Kai lan vegetable in the world. That I guess is also not about to happen any time soon, so yup, don’t really care.
But that said, wet market kai lan is really good. The vegetables is crunchy and stays fresh even though we kept it in the fridge for over two days before frying it up.
So if you want something simple and easy to prepare, this is it. Enjoy.
Bunch of Kai Lan
7-8 Chinese Scallops
4 cloves of Garlic
80 grams of Pork Belly
Light Soy Sauce
1. Heat 3 tbsp of oil in wok, then fry minced garlic over low heat until fragrant. Then throw the pork belly into the wok and turn the heat to medium and stir fry until pork belly is fragrant (these are the pork belly that I made and store for frying vegetables).
2. Then add the Chinese Scallops and continue frying. After a few minutes, now dump the kai lan into the wok and fry until the kai lan vegetable is softened. Add a little light soy sauce and serve.