Preparation Time: 15 to 20 minutes
Cooking Time: 8 to 10 minutes
Servings: Four persons
- Soak, clean and peel kale stems
- Heat wok to 80°C and add oil, shallot, red pepper, spring onion, minced garlic and wok-fry for 15 seconds.
- Add peeled kale and wok-fry for three minutes. Then add fermented fish sauce, sugar and Sichuan Chilli Sauce and wok-fry for 20 seconds. Cover and simmer for one minute.
- Serve in a pre-heated* clay pot or simply a serving plate as an option.
*Pre-heat clay pot or serving plate in a microwave or oven.
Ingredients:
- 300 gm Kale
- 15 gm Oil
- 80 gm Shallots
- 18 gm Red pepper
- 5 gm Spring onions
- 5 gm Minced garlic
Seasoning:
- 3 gm Fermented fish sauce
- 5 gm Sugar
- 20 gm Sichuan chilli sauce