Ingredients

The following ingredients have 4 Servings
  • 1 bunch gai lan (leaves and stems separated)
  • 200 g fish cake, sliced
  • 2 pcs lap cheong, sliced
  • 5 pcs abalone mushrooms, rehydrated and sliced
  • 2 stalks spring onions, chopped
  • 1/4 cup chicken stock
  • 3 tsp Chinese cooking wine
  • 1/2 tsp cornstarch
  • fish sauce, to taste
  • 3 slices ginger
  • 3 cloves garlic, minced
  • peanut oil

Instruction

  • Heat oil in a large wok, add the lap cheong and fish cake then stir fry for 3-4 minutes or until cooked, remove from wok then set aside.
  • Using the same wok add oil if necessary then sauté ginger and garlic until fragrant.
  • Add the abalone mushrooms and stir fry for 2 minutes.
  • Add the gailan stems and stir fry until tender, this might take 4-5 minutes.
  • Add the leaves then continue to stir fry for a minute.
  • Combine together chicken stock, Chinese cooking wine and cornstarch, mix well until free of lumps then pour it into the wok. Add the lap cheong and fish cake back then bring it to a boil, simmer until sauce is thickens.
  • Season with fish sauce, remove from wok then serve.