• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 50g dried sole of fish (peen yee), rinsed and shredded
  • 150g young kale (kai lan)
  • 30g carrot, sliced
  • 4 young sweet corn, halved
  • 3 slices ginger, finely shredded
  • 1 tbsp oil
  • 1 tsp sesame oil
  • Sauce ingredients
  • 1 tbsp Premium oyster sauce
  • 1/2 tbsp chicken stock granules
  • 1 tsp fish sauce
  • 1/8 tsp pepper
  • A dash of cooking wine (optional)
  • 1/4 tsp sugar or to taste
  • 3 tbsp water or fresh chicken stock
  • 1/4 tsp corn flour


  1. Heat oil and sesame oil in a wok until hot. Fry sole of fish until fragrant and crispy. Remove and leave aside.
  2. Add ginger into the remaining hot oil and lightly drizzle in cooking wine (optional).
  3. When it starts to sizzle, add in the vegetables and sauce ingredients. Toss and stir-fry briskly until well combined.
  4. Return the pre-fried sole of fish to the wok and give it a quick stir.
  5. Transfer to serving dish and serve hot.

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