200 to 300 gm of sirloin or tenderloin beef, thinly cut seasoned with
1 tbsp of light soya
1 teasp of sesame oil
1/2 teasp of salt and pepper
1 heaped teasp of corn flour
1 bunch of kailan, washed and cut
carrot, washed and cut
1 tbsp of shallot, sliced and roughly minced
3 - 4 pcs of ginger
2 tbsp of shaoxin cooking wine
salt to taste
1) With a pot of boiling water with 2 tbsp of cooking oil and 1 teasp of salt added, blanch the kailan dan carrot very quickly. Don't cook through the veg at this stage. Drain and set aside.
2) In a wok, with 2 tbsp of cooking oil, stir fry the ginger and shallot til fragrant. Bring to high heat, add seasoned beef, stir fry and loosen the meat if they are sticking together. Add 2-3 tbsp of water.
3) When the meat turns 80% pale, add pre-blanched kailan, stir fry till both meat and veg are well mixed. Add salt or oyster sauce (optional) and cooking wine.
1st trail: 22 May 2010