Wednesday, 17 April 2013

Homemade - Stir fried Baby Kailan with Salted Fish

When I have my meals outside at those "sizzling wok" stall, very few can actually retain the vegetable nutrients and crunchiness. Reason? It has been cooked too long. Well, this is just my assumption, and hearsays. Hence, I am going to give it a try.

The ingredients includes the following.

400g Baby Kailan
30g Salted Fish (diced)
1 tsp Salt (optional)
4 tbsp Cooking Oil
1/2 tbsp Chinese Wine
Half a carrot (sliced)
Some amount of garlic (chopped)

First, we will need to heat the oil in wok and fry the salted fish till golden brown color. Next, add garlic and carrot to stir-fry for another 30 seconds or so. Simple isn't it?

Next is the adding of baby kailan to the wok. Before doing so, ensure that the vegetable has been air-dry so as to minimize splattering when thrown into the wok. Pour in the baby kailan, and stir-fry together with the garlic and salted fish over high heat. When the vegetable starts to wither, and seems "moist" with oil, give it a taste. If it's not salty enough, add in a small amount of salt or more salted fish to make it more flavorful.

Once done, pour in Chinese Wine to create a nice aroma, and served on plate :)

Remember, do not stir-fry the vegetable too long, as it will lose its fresh greenish color, and the crunchiness. Watch out for the salt level as well. For the last step, lime or lemon wedges can be used instead, to substitute Chinese Wine. Both works like a charm too!

Listen to the crunchy noise made when chewing it. Crunchy, yet nutritious and flavorful :)


  1. Dear, the vege you displayed isnt it called Brussel Sprouts? Kailan is a leafty vege with stem.