Grandma's Kailan

• 2 pkts Kailan
• 1/2 red chilli
• 1 and 1/2 tbsp oyster sauce
• 1 and 1/2 tsp corn starch
• 200ml water
• 1/2 tsp salt
• 1/2 tsp sugar
• rice wine
  
• chopped garlic
• extra light olive oil
  

Heat wok till very hot over high heat, lower the fire and pour oil in. The oil should be very hot. Add chopped garlic into the hot oil so that it burns slightly, and throw all kailan in quickly, tossing and flipping the Kailan immediately. Pour the combined water, salt, sugar, corn starch & oyster sauce over the Kailan, all the while tossing and stir-frying.

Once Kailan is cooked, add a few dashes of rice wine while still tossing. Throw in the cut chilli & blast that fire up for 2 full seconds, turn the fire off, and dish out.

If stalk of the Kailan is cut out so it is shorter in length and makes for easier consumption, blanch the stalks with the combined water and condiments after browning the garlic, till the gravy boils for 1 or 2 mins, before adding the rest of the Kailan.

A really quick and easy stir-fry, you can add prawns, mushrooms or baby corn to the dish. When stir-frying, you might want to keep everything in the wok moving at all times, ensuring a well-tossed, equally cooked result.