There are few types of green Asian leafy vegetable we can get here in Maastricht, mainly they are sold in the Amazing Oriental Asian Supermarket. Our all time favourite is pak choys, occasionally I grab the spinach (smaller than the Dutch spinach sold at the Groenteman shop), choy sum, red spinach and kailan. Most people are familiar with kailan as it’s served at all Chinese restaurant in the Netherlands. If you are not sure what the other vegetable looks like, feel free to check with me.
A typical home cooked (Malaysian/Singapore) Chinese dinner with rice consists of a soup, a pork/chicken/beef dish, a vegetable dish and an additional of fish/prawns/seafood. We call it 三菜一汤, which literally translate to three dishes and one soup. It’s a bit of effort to make the three dishes and one soup for just two person, some times I would make two dishes and always make sure one of them is made of vegetable.
To choose the good kailan, avoid the yellowish looking leaves. I prefer the small, dark green, fresh looking ones instead of the big leaf light green which indicate they are “old”.
Ingredients (for 2):
- 1 pack of kailan, you can just about to hold them in bunch with both of your hands. Wash and peal individual leaves apart except for the middle where the leaves are too small, you can leave them as they are.
- 5 cloves garlic – chopped roughly
- 100 gram of lean pork – slice thinly, marinate with 1/2 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon oyster sauce and 1 tablespoon corn flour
- Salt to taste
- 2 cups of water
- 2 tablespoon of cooking oil
Heat up the wok with the oil. Add the garlic and stir fry until fragrance. Add in the marinated pork and carefully break them apart and lay them over the wok. Increase the heat, add in one cup of water. Close the wok with a lid and let the pork cooked for 1 minute.
Add the kailan, stir and mix well with the pork, reduce the heat a little to avoid the
dish getting burn. If the wok is getting dry, add another cup of water to the pork marinated bowl and add the water to the wok. The wok should be sticky due to the corn flour used in pork marinade. Taste the sauce and add salt if need to. Keep stirring the dish until it’s cooked or you may also close the lid again to speed up the cooking process.
Serve with rice.