Ingredients
- 1 lb kailan, cut into 2" lengths
- 1-2 pieces of salted dried croaker, cut into ½" strips
- 3 cloves of garlic, sliced
- 1 teaspoon oyster sauce
- 1 tablespoon Shaoxing wine
- ¼ cup chicken stock or water
Instructions
- Prep the salted fish by soaking in water for 20 minutes. Gently squeeze out the excess liquid and cut into ½ inch strips.
- Bring a small pot of water to a boil. Add the kailan and quickly blanche for 5 seconds. Drain and set aside.
- Heat a wok over high heat until it begins to get smokey. Add 1 tablespoon of oil and swirl it around to coat the wok.
- Turn the heat down to medium and add the garlic and dried fish. Stir-fry until the garlic begins to change color.
- Turn the heat back to high, add the blanched kailan and give it a couple of stirs.
- Add shaoxing wine and oyster sauce and stir fry a few times.
- Finally, add chicken stock (or water) and stir fry until the sauce comes to a boil.
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