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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash the Chinese kale, trim off the tough stem ends and leaf tips; prepare 10g of minced ginger and 15g of minced garlic.
Watch out
The tough ends of the Chinese kale must be trimmed, otherwise the fibrous texture will ruin the mouthfeel.
In a glass bowl, add 1 tbsp of light soy sauce, 1.5 tbsp of oyster sauce, 0.5 tsp of sugar, and 30ml of water, then stir well until uniform.
Watch out
The sugar must be completely dissolved in the sauce, otherwise it will clump when heated, causing uneven flavor.
Boiling water can cause severe burns; pour salt and oil gently along the rim of the pot and avoid splashing.
Bring 1000ml of water to a boil, add 1 tsp of salt and 1 tsp of oil, put in the Chinese kale to blanch, and scoop it out half a minute after the water returns to a boil.
local_fire_departmentHigh heat, about 2 minutesWatch out
The vegetables must be thoroughly drained before putting into the wok, otherwise water will cause oil to splatter and make the greens soggy.
Place the blanched Chinese kale into a prepared bowl of 1000ml cold water to soak for 2 to 3 minutes, then scoop out and drain.
Watch out
Do not soak for too long, otherwise water-soluble nutrients will leach out and the texture will become mushy.
Pouring Shaoxing wine along the hot wok edge will generate steam and oil splatters; keep a safe distance and stand sideways.
Heat the wok, add 1 tbsp of oil, add 10g of minced ginger and stir-fry on low heat for half a minute, then turn up the heat, add the Chinese kale and toss, drizzle 1 tbsp of Shaoxing wine along the edge of the wok to aroma-boost, turn off the heat and plate.
local_fire_departmentLow heat for half a minute, then high heat stir-fry for 1 minuteWatch out
Minced ginger must be stir-fried on low heat, otherwise high heat will instantly burn it and make it bitter.
Clean the wok, heat and add 1 tbsp of oil, add 15g of minced garlic and stir-fry on low heat until golden brown, pour in the prepared sauce and bring to a boil, thicken with 15ml of cornstarch slurry, and finally pour over the Chinese kale on the plate.
local_fire_departmentLow heat for garlic 1 min, medium heat for sauce 1 minWatch out
Pour in the sauce immediately once the minced garlic turns golden brown, otherwise residual heat will quickly burn it and make it bitter.
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