Stir Fry Chinese Broccoli with Salted Fish (Kailan Ikan Masin). Two Easy Way to Stir Fry Vegetables in Chinese Style 炒芥兰. Add a little more sugar if too bitter (broccoli rabe is more bitter than Chinese broccoli), or a little more oyster sauce (or veg. stir-fry sauce) if not salty or flavorful enough. If too salty, add a bit of lime or lemon juice.
Stiry fry the green onion, ginger root, and cooked broccoli together. Add the fish and and the sauce. Turn the heat up to high and stir quickly to mix. You can cook Stir Fry Chinese Broccoli with Salted Fish (Kailan Ikan Masin) using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Stir Fry Chinese Broccoli with Salted Fish (Kailan Ikan Masin)
- Prepare 250 g of Chinese Broccoli (Kailan, cut into bite size).
- It’s 1 pc of Salted Fish.
- Prepare 20 g of Shallots (minced).
- Prepare 20 g of Ginger (minced).
- It’s 20 g of Garlic (minced).
- It’s 2 Tbsp of Cooking Oil.
- It’s 1/4 cup of Water.
This is a very basic and healthy Cantonese garlic broccoli stir-fry, almost popular in every Cantonese restaurant. Though broccoli is not a native ingredient in China, it obtains a high popularity in the past decades. It is healthy, easy to prepare and almost all purpose in stir-fry dishes. In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside.
Stir Fry Chinese Broccoli with Salted Fish (Kailan Ikan Masin) step by step
- SALTED FISH; heat 2 Tbsp of Cooking Oil until hot. Cook the Salted Fish until golden brown..
- SAUTÉ; add in the Shallots, Garlic and Ginger and cook them until fragrant (15 secs)..
- WATER & KAILAN; then add Water and Kailan. Cover with a lid and cook for 2 minutes..
- SERVE; remove the cover, mix everything well and serve..
Stir broth mixture and add to broccoli mixture. Add in kailan hard stem, chili and fried salted dried mackeral. When the stem is half tender, add in the leaves and stir-fry. Put in a bit of fish sauce and oyster sauce and stir well. Ingredients (Beef with Chinese Broccoli Stir-fry) For everyday beef stir-fry, I usually use the flank cut (above) as it is inexpensive and remains tender after cooking.
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