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