Stir-fried gai lan

Serves four Ingredients:

400g gai lan, stems should be peeled and cut into 6cm lengths 1-2 tbsp peanut oil 2cm knob of ginger, peeled and julienned 2 garlic cloves, thinly sliced 1 tbsp Shaoxing rice wine vinegar ½ tsp caster sugar 2 tbsp vegetable stock salt to taste black pepper to taste 1-2 tsp soy sauce or to taste ½ tsp cornflour mixed in a small bowl with 1 tbsp of cold water

Method:

In a large pot, bring to boil water to blanch the gai lan.

In another bowl, place cold water with some ice cubes to refresh the blanched gai lan. Once the water has started to boil, place the prepared gai lan in the pot for about 1 minute.

Then take out with a slotted spoon and immediately place it in the bowl of iced water. This will help the gai lan stay green, and it also helps to partially cook it for the next step.

n Heat up a wok or frying pan and add the peanut oil. Once the peanut oil starts to shimmer, it is hot enough to start stir frying.

n Add the ginger and garlic and cook until it just starts to brown, then quickly add the blanched gai lan. Toss the contents of the wok and let it cook for about a minute or so. Add the Shaoxing rice wine vinegar, caster sugar, soy sauce, vegetable stock and salt and pepper. Stir and let it cook until the cooking liquid has thickened slightly.

n Push the gai lan to one side of the wok or frying pan and let the juices run to the other side. Add the cornflour slurry to the juices and mix, then mix with the contents of the wok. Taste and adjust the seasoning, serve at once.