Ingredients:
350 g kalian
4 cups hot water
2 teaspoon cooking oil
2 cloves garlic, minced.
A
3 teaspoons Maggi Oyster-Flavored Sauce
1 teaspoon Maggi Granulated Chicken Stock
Salt and pepper to taste
1 ½ teaspoons corn flour mixed with 2 teaspoons water
In pan, bring water to the boil: add 1 table spoon cooking oil. Blanch kalian for 2 minutes or just until done, but crisp.
Remove kalian and cut into 5 cm lights; place on serving plate. Reserve ¾ cup water.
In the same pan, heat remaining oil and lightly brown garlic. Add reserved water and A. bring to the oil; then thicken with cornflour mixture.
Spoon sauce over kalian. Serve as an accompaniment to other meat or seafood dishes.
Tip: Replace Kailan with mustard leaves, Chinese cabbage (Siew-pakchoy), Tong Hoh, etc.
Photo courtesy: static.flickr
