One of the dishes we regularly have to go with rice is stirfried kailan. With ginger and fish slices, of course. I haven’t cooked this in a while which is why I’m kinda bringing it up now, as a sort of reminder to myself to cook this delicious dish soon .

What you need are:

• 2 fish fillets, diced into fairly big chunks
• 5 stalks kailan, or kale – cut the stems to 2-inch lengths and the leaves to 1-inch lengths
• 1-2 knobs ginger, sliced thinly
• siew heng zhao, or Chinese cooking wine
• 2-3 Tsp oyster sauce
• salt and pepper to taste

I typically heat up a couple of tablespoons of vegetable oil in my wok, then throw in the ginger slices. In Chinese cooking, you need to use high heat and be quick to the stirfy. So I swish the ginger around for maybe 30 seconds and then add the fish fillet followed by oyster sauce. The ginger gets rid of the fishy taste.

I keep frying to let the fish soak up all that flavor before adding the stems. Stems take longer to cook so that’s why they go in first. At this  point, I add a good splash of water as I like it with lots of gravy. It’s up to you. I cover the wok for about 2 minutes so that as the water boils, it cooks through the stems.

Then in go the kailan leaves. Give everything a good mix. You should see the kailan leaves soften. After that, give it a good drizzle of siew heng zhao, or Chinese cooking wine all round. Add salt and pepper to taste. Give it another good stir and it’s ready to serve.

What I really love about this dish is the aroma of the wine and that it’s healthy too, certainly not one that will send you scrambling around for a fat burner review after you eat it. So give it a try.

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