Stir-fried Baby Kailan with Salted Fish 小芥兰炒咸鱼
by wiffy on September 28, 2010
Recently, I am in love with stir frying vegetables because it’s much cheaper to cook them at home. For example, the pack of baby kailan I used for the plate above is only S$0.60 and the total cost of making the dish is only about a dollar or so. This is a fraction of the price which outside is charging! But I have a love-hate relationship with stir frying vegetables because I’m so scared of oil splatters. My family is quite accustomed to hearing sudden yelps of “Ouch!” whenever I got splattered by the hot oil. I was so scared that I even stir fry the vegetables at a low heat. But later, I found out that stir frying vegetables at high heat for a short period yield better results. The trick is to dry your vegetables well after rinsing them to avoid splatters. With some practice (I’m still working on it), a delicious plate like this can be whipped up in less than 5 minutes – really “fast food” and good food to me!
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- 200g baby kailan, ends trimmed and then cut roughly to smaller pieces
- 15g dried salted fish (咸鱼), soaked in water to soften, patted dry with kitchen towel, then diced
- 4 cloves garlic, chopped finely
- 2 tbsp of cooking oil
- 4cm piece of large red chilli, deseeded and sliced thinly
- 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing) – optional
1. Heat oil in wok and fry salted fish until golden brown.
2. Add garlic and stir fry for 30 seconds.
3. Add baby kailan and sliced chilli, and stir fry at high heat for a quick few minutes, until the vegetables have just withered and are well coated in the oil. I did not add any salt to season as the salted fish is already salty.
4. If you like, you can drizzle 1/2 tbsp Chinese wine just before you finish cooking. Garnish and serve with thinly sliced lime or lemon wedges.
1. Different brands of salted fish have different degree of saltiness so you may need to experiment and adjust the quantity accordingly.
2. To prevent splatter, after you wash the vegetables, air dry or spin dry them before stir frying.
3. Stir frying on high heat for a short time allows the vegetables to be crisp and still retain their beautiful hue.
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