150g Baby Kailan
30g Mermaid Fish
2 tbsp Pork Floss
1 tsp Minced Ginger
3 Garlic ( peeled )
1 tsp Sesame Oil
1 tsp Oyster Sauce
1 tsp Chinese Cooking Wine / Shaoxing Hua Tiao Wine ( 紹興花雕酒 )
½ tsp Fish Sauce
1 tbsp Extra Virgin Olive Oil
Cooking oil for deep frying
- Dispose end of stem. Cut vegetables vertically into halves and rinse thoroughly in water to get rid of sand particles.
- Heat cooking oil and fry mermaid fish in batches till crispy. Drain and remove oil.
- Heat olive oil and fry garlic till fragrant. Add kailan and seasonings and stir fry till vegetables turn bright green.
- Dish out kailan and serve with pork floss and mermaid fish, and your simple Bee Cheng Hiang Pork Floss Baby Kailan ( 美珍香肉松炒小芥兰 ) is ready for the table!