It has been awhile since I last prepare a stir fry preserved mustard leaf dish. This homey dish is great to serve with porridge but it is also yummy to serve with rice. Soaking the vegetables in water with some salt is necessary to remove the saltiness. The dry frying of the preserved mustard leaf [kiam chye] to fully dry takes some time, but it is necessary to soften. You can use pork belly meat slices to fry for this dish instead of prawns. I believe it will be very tasty with the pork fats incorporated with the other ingredients. Most probably, I will make a dish using pork meat.
200 gm preserved mustard leaf [leafy type kiam chye] - soak in salt water, rinse and cut thin strips
200 gm beansprouts - tailed, washed and drained
50 gm prawns
some shredded carrots
1-2 tbsp oil
some shredded ginger, garlic and red chillies
some spring onions - cut sections
1 tbsp each light soy sauce, oyster sauce and sugar
1 tsp sesame seed oil
50 ml water
1 tsp cornstarch + 1 tbsp water [for thickening]
- Soak leafy preserved mustard leaf in water with some salt for 10-15 minutes. Drained and rinsed well. Squeezed dry and cut into thin strips. Set aside.
- Combined the seasoning sauce.
- Heat a non stick wok without oil, pan fry the preserved mustard leaf until it is dry and light. Dish up or push aside.
- Add in oil, saute ginger, garlic and red chillies until aromatic. Add in the prawns to fry until firm. Stir fry to mix all the ingredients for several minutes. Pour in the seasoning and water.
- Continue to fry until aromatic. Add in the carrots and beansprouts. Fry until cooked. Lastly, throw in the spring onions. Give it a good stir.
- Dish up to serve.
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