Kai Lan cooked 2 ways 双味芥兰

I have wok this for a looooong time because it's really unhealthy - too oily for a veggie dish. But once in a while won't kill lah. Actually, I don't eat very healthy stuff either. I'm still kicking leh. Anyway, try this if you want something different but it may not be your cup of tea lah.

Ingredients:

• Kai Lan, leaves and stems separated
• 1/2 tablespoon, minced garlic
• Light soy sauce
• Sugar
• Oil of frying

Dish 1: Deep Fried Kai Lan

How to do it:

1. Chop leaves into thin shreds.
2. Heat wok with 3 tablespoon oil.
3. Deep fried the leaves till they turned dark green and crunchy (NOT Brown).
4. Dish and leave them on paper towels to drain away excess oil.
5. EITHER sprinkle a teaspoon of sugar or drizzle a teaspoon of light soy sauce. I have sprinkle some grind ikan bilis (powder) instead ;p
6. Serve with rice.

Dish 2: Stir Fried Kai Lan

How to do it:

1. Skin the stems and chopped into sections
2. Heat wok with 1 teaspoon oil or you can use the oil for the deep fried kai lan.
3. Saute garlic till fragnant.
4. Add in the stems and saute till the colour changed.
5. Saute for another 5 minutes or longer if you prefer your stems softer.
6. Drizzle 1 teaspoon of light sauce sauce.
7. Dish and serve.