Stir-fried Salted Fish with Chinese Kale
Ingredients:
young Chinese kale 600g
minced ginger 1 tbsp
minced garlic 1 tbsp
salted fish 2 tbsps
Seasoning:
salt 1 tsp
sugar 1 tsp
Shaoxing wine 1 tbsp
Directions:
1.Pan-fry salted fish until aromatic, then steam it and boned. Set aside.
2.Trim old stems, flowers and old leaves of Chinese kale. Soak in water for 1/2 hour, then strain. Set aside.
3.Heat a wok to very hot, put in oil, stir-fry minced ginger and minced garlic until aromatic. Put in vegetables to stir-fry briefly.
4.Season with salt and sugar, splash in Shaoxing wine, then add in salted fish to stir-fry until a strong aroma comes out. Transfer onto a plate and serve.
