Ingredients:
Oyster sauce
Light soy sauce
Dark soy sauce
Chinese Shaoxing wine
Fried Garlic bits
Sesame oil
Sugar
Salt
Ground pepper
Water
Thickening solution made with corn starch and water
Directions:
Cut baby kailan in halves, lengthwise. Wash thoroughly in a few changes of water
In a small bowl, combine everything except the corn flour, water, kai lan, garlic, kai lan and vegetable oil. Stir. In a separate bowl, combine corn flour and water
Heat up a wok over medium heat. When wok is hot, reduce to low heat, add cooking oil
When oil is hot, tip in the minced garlic and stir fry continuously until garlic just starts to turn a light golden brown
Turn off the heat and remove garlic immediately with a slotted spoon. Leave the garlic-infused oil in the wok.
Heat up the wok with garlic-infused oil over high heat.
When hot again, tip in the vegetables all at once and stir fry vigorously for 1 minute, or until stems and leaves just start to soften and turn limp
Add the sauce, and thicken with corn starch solution to desired consistency. Remember to stir the cornstarch solution vigorously before adding in
Dish out onto serving plate, garnish with fried garlic bits, and serve immediately
