14 September 2011


I seldom fry kai-lan as it smells of strong insecticides.  But I cannot resist the crunchiness of its stalk.  The greenery of the stalk attracted me when I saw it at the market and brought it home.

The vegetables was totally soaked in water for at least half an hour and rinsed many times to get rid of the chemical.  It was stir-fried in high heat with marinated pork and rice wine.

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