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Ingredients:
  • 300g (10 ½ oz) kailan leaves
  • ½ tablespoon chopped garlic
  • 4 dried scallops
  • Cornstarch solution (about ½ tbsp cornstarch mixed with 2 tbsp plain water)
  • 50ml (~¼ cup will be fine) stock/plain water
  • Olive oil/vegetable oil
  • Sugar
Method:
  1. Give scallops a clean rinse, then soak them in a dish of water (just enough to cover) for at least half an hour to soften them.
  2. In a wok or saucepan, add water (just about enough to cover the kalian), a bit of vegetable/olive oil and a bit of sugar. When water boils, add in kailan to cook for about 3-5 minutes until cooked (do not overcook). Take out the cooked kalian and arrange on a plate.
  3. In a clean wok, heat a bit of oil and sauté the garlic till fragrant. Use your fingers to separate the scallops strands and add in wok. Reserve the water from soaking the scallops.
  4. Add water previously used for soaking the scallops, as well as some stock/plain water. Bring to a boil for about 2 minutes and thicken with cornstarch solution till the desired consistency. Drizzle the mixture over the cooked kailan.