Kai Lan with Chinese Sausages

Friday, December 24, 2010

I had used up 4 Chinese sausages for this dish
*desperately wanted to finish up the Chinese sausages in the fridge*

1 tbsp oil
5 slices ginger
1 tsp garlic, chopped
1 pair Chinese sausages (I had used 2 pairs)
200 g Kai Lan

1/2 tsp salt
1 tbsp oyster sauce
adequate water
1 tsp corn flour solution, thickening
sesame oil to taste

  1. Heat up oil in wok. Stir fry garlic and ginger till fragrant. Add in sausages.
  2. Add in Kai Lan, seasoning and stir fry till well mix.
  3. Thicken with corn flour, sesame oil and stir well.
  4. Dish up and serve hot.


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