Preparation: 2 mins Cooking Time: 5 mins Serves: 4
300g Kai Choi (Mustard leaves) - washed, tough stems removedand cut the stems diagonally into thick 5cm slices
1 litre water
1 tablespoon groundnut oil
1 tablespoon garlic, grated
1 tablespoon ginger, grated
3 tablespoon (@LeeKumKeeEurope) oyster sauce
1 tablespoon light soy sauce
1 tablespoon sesame oil
Bring 1 litre of water to the boil in a wok. Next place the Kai Choi on a heatproof plate, transfer to a bamboo
steamer, put the lid on and place it over the wok.
Make sure the base of the steamer is not immersed in the water and steam for 1 minutes. Turn off the heat and keep the Kai Choi warm in the steamer.
Heat another wok or a pan and add the groundnut oil. Stir fry the ginger or garlic for less than 1 minute and add the oyster sauce, light soy sauce and sesame
oil, stir well, take off the heat and drizzle over the Kai Choi.