炸芥兰 Fried Kai Lan

Ingredient A:
Kai Lan 500(g)
Oil for deep-frying
Shredded ginger 1/2 (tbsp)
Chopped garlic 1/2 (tbsp)

Ingredient B:
Caster sugar 1 (tbsp)
Shredded dried cuttlefish 1(tbsp)-(fried until crispy)
Small ikan bilis 1(tbsp)-(fried until crispy)

Seasoning:
Oyster sauce 1(tsp)
Light soya sauce 1(tsp)
Shaoxing wine (a little)
Corn flour water for thickening (a little)

Methods:
01.Separate kai lan into leaves and stems.Cut leaves into fine shreds and cut the stems into slices.
02.Heat up oil for deep-frying,deep-fry kai lan leaves until crispy.Dish and drain.
03.Leave 1 tbsp oil in wok,saute ginger and garlic until fragrant.Add in kai lan stems,seasoning and stir-fry untill cooked.Thicken with corn flour water dish up.
04.Put fried kai lan leaves on top of stems,sprinkle ingredients B over it and serve.

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