Kailan with Chinese Mushrooms

For those who do not eat beef or is looking for a vegetarian version of the stir-fry kailan with beef, here it is. Just replace the beef with chinese mushrooms and it taste just as good.

I remember cooking this dish with a few of my classmates for lunch at our school nurse's house gathering. It was really fun doing it together and since it was our first time cooking it, we panic a little - worried that the kailan might be overcooked or too salty. A tip when cooking with chinese mushrooms - go easy on salt and / or soy sauce as it is quite flavourful and salty by itself.

Prep Time : 5 mins

Cooking Time : 5 mins

Yield : Serves 2 - 3

Ingredients :

• 300 g baby kai lan, cut into 5cm long sections
• 5 - 6 chinese mushrooms, soaked and sliced thinly 
• 2 - 3 cloves garlic, minced

Sauce :

• 1 1/2 tbsp oyster sauce
• 1 tbsp chicken sauce
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 rice bowl of water

Method :

1. Soak the chinese mushrooms in a bowl of water till tender, then squeeze out the water and slice thinly.
2. Wash and cut the kailan into 5 cm long sections.
3. Heat up 1 - 2 tbsp of oil in a hot wok, add in the garlic and stir-fry till fragrant. Add in the chinese mushrooms and continue stiring for 30 seconds till fragrant.
4. Add in the kailan and stir-fry till the leaves starts to soften, then add the sauce in. Stir-fry for a while more or until sauce thickens slightly.