Stir-Fried Watercress with Preserved Chilli Beancurd

I saw a photo of the stir-fried watercress with preserved beancurd at The Urban Vegan’s blog. I had used preserved chilli beancurd to stir-fry romaine and why didn’t I think of using it to stir-fry watercress? Well I gave it a try and here is the recipe – simple and easy. Preserved chilli beancurd can be use to stir-fry sweet potato leaves, spinach too.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g watercress
° 1 slice ginger, finely chopped or shredded
° ¾ tablespoon vegetable oil
° 2 cubes preserved chilli beancurd or preserved beancurd, mashed
° 1 fresh red chilli padi, sliced
° dash sesame oil (optional)

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Stir in the mashed preserved bean curd and fry for less than half a minute.
3. Add the watercress and stir-fry briskly for a moment or 1-2 minutes. Throw in the red chilli and sprinkle some sesame oil.
4. Transfer to a serving dish and serve immediately.

Broccoli

This is something that is real simple. Just blanch the broccoli florets and dip it in light soy sauce with chilli. It is good if you do not have time to stir-fry any vegetables and at the same time want some vegetable to go with that plate of noodle or one-pot rice. Add some carrot slices to increase the intake of vegetables, if desired.

Preparation: 4 mins, Cooking time: 6 mins

Ingredients (serves 2)
° 250g broccoli florets
° 500ml water
° 1-2 fresh red chilli padi, sliced
° 1 tablespoon light soy sauce or dark soy sauce

Method
1. Bring 500ml water to a boil. Blanch broccoli florets in batches for 30 - 45 seconds or until crisp-tender. Drain well and arrange on a serving plate.
2. Serve with a plate of red chilli padi with soy sauce.

China Chye Sim with Shiitake Mushroom

I love simple dish that does not need lots of culinary skill. For this recipe, the sauce is just enough to avoid any wastage. If you prefer more sauce, just increase the ingredients for the sauce to 1.5 times. Ginger or garlic can be sliced and discarded prior to adding the mushroom, if you prefer a neater presentation.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 200g china chye sim, trimmed
° 8 fresh shiitake mushrooms
° 2 slices gingers or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° 500ml water
° ¼ fresh red chilli (optional), finely chopped

Sauce
° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon light soy sauce
° 5 tablespoons water
° 1 teaspoon cooking rice wine (optional)
° 1 teaspoon sesame oil (optional)

Method
1. Bring 500ml water to a boil. Blanch china chye sim in batches for 45 - 60 seconds or until crisp-tender. Drain well and arrange on a serving plate.
2. Mix all the ingredients for the sauce in a bowl and set aside.
3. Heat oil in a wok or frying pan. Add the ginger or garlic and fry until fragrant.
4. Add the mushroom and stir-fry for 1 minute. Stir in the sauce, continue to cook for 1 minute.
5. Pour over the china chye sim, garnish with some red chilli and serve immediately.

Stir-Fried Lo Han Chai with Chinese Cabbage

According to the ‘Have a 2-week Supply of Food at Home Now for Any Emergency’, it is recommended that we stock up some canned food which had longer shelf life. One of those canned food that I would buy is Vegetarian Lo Han Chai, besides the Baked Bean, Beans etc. Periodically, I need to check the expiry date and renew the supplies whenever necessary. This is the time, I will used the canned food to cook the below dish by adding some fresh vegetable. No need seasoning, as the canned food had it all.

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 1 can Vegetarian Lo Han Chai
° 200g Chinese cabbabe (wok bak/bok choy), cut into broad strips
° 10 thin slices carrot
° 3 slices ginger
° ¾ tablespoon olive oil
° 1 red chilli, seeded and sliced, for garnish
° 2 stalks fresh coriander leaves (optional), for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add in the Chinese cabbage, carrot and stir-fry briskly for 2 minutes.
3. Pour in the Lo Han Chai and stir-fry for another 1-2 minutes or until the vegetables are soften.
4. Add in the chilli and coriander leaves. Transfer to a serving dish and serve hot.

Stir-Fried Chinese Chive with Yellow Tofu

Chinese chive also known as Chinese Leek, Ku Chai or Oriental Garlic Chives combines the taste of garlic and chive. It is often used for stuffing in the Dim Sum and Dumping. It is also use to flavour noodle (Long Life Handmade Noodle). For this recipe, it is used to stir-fry with yellow tofu - Chinese heritage yellow taukwa is a kind of firmer tofu or beancurd which is orangey yellow in colour. This type of tofu is much firmer.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g chinese chive, cut into 5cm length
° 1 (110g) Chinese heritage yellow taukwa/yellow beancurd, cut into strips
° 2 slices ginger, finely chopped
° 1 tablespoon olive oil
° salt to taste

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add in the tofu and stir-fry for 2 minutes.
3. Throw in the Chinese chive and stir-fry briskly for 1 minute. Season to taste with salt.
4. Transfer to a serving dish and serve immediately.

Stir-Fried Chinese Mustard with Red Chilli

Chinese mustard cabbage can be found in different varieties. It can stand up to stir-fry or braising in a sauce. To make this dish more interesting, add some shitake mushrooms or shimeji mushrooms, if desired. This vegetable can be used to make salted vegetable too, refer to Home-made Salted Mustard Green and Stir-Fried Home-made Salted Mustard Green for the recipe.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 300g Chinese mustard, cut into small pieces
° 8 thin slices ginger
° 2 cloves garlic (optional), finely chopped
° 1 red chilli, seeded and sliced
° 1 teaspoons corn starch, mixed with 30ml water

Sauce
° 30ml water
° ½ teaspoon sesame oil
° ½-1 teaspoon sugar, or to taste
° ½ teaspoon salt, or to taste
° pepper, to taste
° 1 teaspoon cooking rice wine (optional)

Method
1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok or frying pan. Add the ginger, garlic and stir-fry for 1 minute.
3. Add the Chinese mustard and stir-fry for 2 minutes. Stir in the sauce and bring to a boil for 1-1½ minutes.
4. Stir in the corn starch mixture and throw in the chilli. Bring to a boil.
5. Transfer to a serving dish and serve immediately.

Stir-Fried Sweet Potato Leaves

Sweet Potato leaves? Sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (Riboflavin). You can easily get sweet potato leaves from the wet market or the supermarket, it is sold as a bundle with leaves still on the vine. Keep the vine of the sweet potato leaves, it can be eaten. Just that it required some work to remove the ‘silk thread’ on it, by tearing from the tip of the vine. You can spot the ‘silk thread’ peeled half way and still hanging on the vine in the picture. It can be stir-fry with vegetarian sambal belacan too, if prefer. Just get those fresh and young leaves, it tastes better.

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g sweet potato leaves, trimmed and cut into 5cm length
° 2 cloves garlic or 2 slices ginger, finely chopped
° ¾ tablespoon olive oil
° salt, to taste
° 1 fresh red chilli, sliced, for garnish

Method
1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Add the sweet potato leaves and stir-fry briskly for 1-2 minutes. Sprinkle some water if it is too dry. Season to taste with salt.
3. Transfer to a serving dish, garnish with red chilli and serve immediately.

Stir-Fried French Bean with Yellow Tofu

Photographer: Little JF

This is a super simple dish to put together and tasted terrific. Delicious, healthy and inexpensive! Chinese heritage yellow taukwa is a kind of firmer tofu or beancurd which is orangey yellow in colour. It is available at the supermarket. Normal firm tofu can be used instead, it might look plainer but just add some shredded carrot to dazzle up this dish. If you prefer the French bean to be softer, you might need to cook it slightly longer.

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g French beans, trimmed and cut into 5cm length
° 1 (110g) Chinese heritage yellow taukwa/yellow beancurd, cut into small cubes
° 2 cloves garlic or 2 slices ginger, finely chopped
° 1 tablespoon olive oil
° salt to taste
° ½ red chilli (optional), for garnish

Method
1. Heat oil in a non-stick wok. Add the garlic or ginger, yellow taukwa and fry for 2 minutes or till fragrant.
2. Add the French beans and stir-fry briskly for 2-3 minutes or until how crunchy you like the French beans to be. Sprinkle some water if it is too dry. Season to taste with salt.
3. Transfer to a serving dish, garnish with red chilli and serve immediately.

Stir-Fried Tomatoes

This is a simple dish. The cooking style is simple, quick, and easy. Another way to eat those lovely tomatoes!

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 4 (250g) tomatoes, cut into wedges
° 50g onion, diced
° 2 slices ginger, shredded
° 1 tablespoon vegetable oil
° a small handful fresh coriander leaves or spring onion, for garnish

Sauce
° 2 tablespoons tomatoes sauce
° ½ tablespoon chilli sauce
° 1 teaspoon cooking rice wine (optional)

° pepper, to taste
° 30ml water

Method
1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok or frying pan. Add the ginger and fry for 1 minute.
3. Add the tomatoes, onion and stir-fry for 1½ minutes. Stir in the sauce and bring to a boil.
4. Garnish with coriander leaves or spring onion, transfer to a serving dish and serve immediately.

Stir-Fried Broccoli with King Oyster Mushroom

Photograhper: Little JF

Broccoli is a hardy vegetable of the cabbage family that is high in vitamins A and D. Traditionally ginger is always cooked with broccoli - its warmth balances the coolness of yin vegetables such as broccoli. So for this recipe, instead of using small amount of ginger juice, I used few slices of ginger and chopped finely to intensify the flavor of the vegetables. Other ways of stir-fry broccoli is with carrot, beancurd, and other types of mushrooms. It is a bit difficult to avoid overcooking the broccoli during the stir-frying process, therefore I like to blanched it first. In fact, blanched broccoli florets tasted good with or without any dipping sauces.

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g broccoli florets, blanched
° 75g-100g king oyster mushroom, 5cm length and 1cm thick strip
° 2-3 slices ginger, finely chopped
° ¾ -1 tablespoon olive oil

° 1 teaspoon wolfberries (optional), soaked

Sauce
° 2 tablespoons light soy sauce
° ½ teaspoon sugar
° 1 teaspoon tapioca starch
° pepper, to dash
° 1 teaspoon cooking rice wine (optional)
° 90ml water

Method
1. Arrange the blanched broccoli in a serving plate and set aside.
2. Combine the ingredients for sauce and wolfberries in a bowl and set aside.
3. Heat oil in a wok. Add the ginger and fry till fragrant. Add the mushroom and stir-fry briskly for 1-2 minutes or until soften.
4. Stir in the sauce mixture and bring to a boil. Drizzle over the broccoli serve immediately.

Spinach Salad

This is another Korean salad dish – spinach salad or Shigmchi Namul. Simple and Easy!

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g spinach, trimmed
° 500ml-750ml water
° ¾ tablespoon sesame oil
° 1 tablespoon light soy sauce
° 1 teaspoon roasted sesame seeds

Method
1. Blanch the spinach in a pot of boiling water for 30-60 seconds. Drain well and set aside to cool for 5 minutes.
2. Squeeze out the excess liquid from the spinach and cut into 5cm section.
3. Place spinach in a salad bowl. Stir in the sesame oil, light soy sauce and sesame seeds.
4. Use your hand to mix well and serve.

Stir-Fried Silk Squash with ‘Egg’

Silk squash is also known as luffa, dishwater gourd, Chinese okra, dishrag or dishcloth gourd, lloofah, ridged loofah, ridged gourd, silk gourd etc, It is dark green in colour and looks like a thin zucchini and has a sweet, but very mild taste, similar to cucumber. Always buy young silk squash and I like to remove the core where there are some seeds hidden. My mother used to stir-fry silk squash with beaten egg. For the vegan version, I used scrambled tofu to replace the egg. One other way of cooking silk squash is to stir-fry with carrot and cloud ear fungus.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g Silk Squash (weight after peeling and sliced), sliced
° 1 small firm beancurd/tofu, pat dry and scrambled ¼ teaspoon turmeric powder
° 1½ tablespoon olive oil
° 1 slice ginger or 1 clove garlic, finely chopped
° salt to taste

Method
1. Marinate the scrambled tofu with turmeric powder, salt, pepper and sesame oil. Set aside for 10 minutes.
2. Heat 1 tablespoon oil in a non-stick pan over medium heat and fry scrambled tofu for 2 minutes or until dry. Set aside.
3. Heat ½ tablespoon oil in a non-stick pan. Add the ginger or garlic and fry till fragrant. Throw in the silk squash and stir fry for 1½-2 minutes. Season to taste and salt.
4. Add in the pan-fried scrambled tofu and mix well. Transfer to a serving dish and serve immediately.

Luffa picture: http://www.wku.edu/~darlene.applegate/oldworld/china/images/luffa.jpg

Crunchy and Spicy Soybean Sprout Salad

This is a Korean salad dish – soybean sprout salad or Kongnamool Moochim. Just remember not to blanch the soybean sprout for too long to retain its crunchiness. Usually, the normal practice is to rinse the blanched vegetable with cold water to avoid been overcooked. To conserve resource, just reduce the cooking time and omit rinsing with cold water. As to how to mix the salad with hand, just watch any Korean Drama Series, quite often you can see a scene or two how it is been done.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g-200g soybean sprout, trimmed
° 500ml water
° 1 teaspoon sesame oil
° 1 teaspoon roasted sesame seeds
° ½ teaspoon apple cider vinegar
° Korean chilli powder or dried red chilli flake, or coarse chilli, to taste
° salt to taste
° sugar to taste (optional)

Method
1. Blanch the soybean sprout in a pot of boiling water for 30-60 seconds. Drain well and set aside to cool for 5 minutes.
2. Place soybean sprout in a salad bowl. Stir in the sesame oil, sesame seeds, vinegar, chill powder or dried chilli flake or coarse chilli, salt and sugar.
3. Use your hand to mix well and serve.

Stir-Fried Cucumber

Basically I am a lazy cook, so I prefer things to be simple and fast. Here is another stir-fried recipe if you are tiring of eating raw cucumber. Just don’t overcook the cucumber, to enjoy the soft exterior and crunchy interior. As do how long this stir-fried should be, depend on the thickness of the cucumber slices and personal preference. Carrot can be replaced with red pepper chilli, if desired.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 300g cucumber, pit removed and sliced diagonally (3-5mm)
° 25g carrot, peeled and sliced or shredded
° 4 button mushrooms (can mushrooms), sliced
° 2 thin slices ginger or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° 1 teaspoon light soy sauce
° 1 teaspoon sesame oil
° salt, to taste

Method
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the cucumber, carrot and mushrooms and stir fry for 1-1½ minutes. Season to taste with light soy sauce, sesame oil and salt.
3. Transfer to a serving dish and serve immediately.

Stir-Fried Mixed Vegetables

This dish has a combination of few different vegetables and makes it rather interesting and colourful. Blanching the vegetables instead of stir-fried them one after another is to have a better control on the crunchy texture of each vegetable and to avoid overcooking them. The sauce can be just light soy sauce plus sugar with a bit of cornflour solution as an alternative of using vegetarian oyster sauce.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 75g cauliflower florets, blanched
° 6 snow peas, trimmed and blanched
° 3 baby corns, cut into thick slices and blanched
° 8 slices carrots
° 4 shiitake mushrooms
° 50g-75g fresh bamboo shoot
° ½ red chilli (optional), seeded and sliced
° 1 slice ginger, chopped
° 1 tablespoon olive oil

Sauce
° 1 tablespoon vegetarian oyster sauce
° ½ tablespoon cooking rice wine (optional)
° 30ml water

Method
1. Prepare the fresh bamboo shoot according to packet instructions and thinly sliced.
2. Combine all the ingredients for the sauce and mix well. Set aside.
3. Heat oil in a wok. Add the ginger and fry till fragrant.
4. Add the mushrooms and carrot stir-fry briskly for 1 minute. Throw in the cauliflowers, sweet peas, baby corn, bamboo shoot and red chilli. Stir in the sauce mixture and stir-fry briskly for less than a minute.
5. Transfer to a serving dish and serve immediately.

Stir-Fried Winged Bean with Vegetarian Belacan

Winged Beans or '4 Angles Beans' – I happened to spot some winged beans at the Prime Supermarket. I remember my mother used to stir-fry winged bean with chilli and belacan. Go for the young pods which have a chewy, crunchy texture and are slight sweet. These beans are high source of protein. Other ways do whipping up winged beans is to stir-fry with vegetarian sambal chilli or using just garlic or ginger, season with salt (which can be one of the stir-fried vegetable for Thunder Tea Rice). I omitted salt or light soy sauce as the vegetarian belacan is salty enough to season the dish.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g winged beans, sliced diagonally
° 1 red chilli, thinly sliced
° 2 thin slices ginger or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° 1½ teaspoons vegetarian belacan powder
° salt or light soy sauce (optional), to taste

Method
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Stir in the vegetarian belacan powder in low heat. Give it two or three stirs to release its aroma and so that it can cook without burning. Add in the chilli and fry for few seconds.
3. Throw in the winged bean and stir-fry briskly for 2-3 minutes. Transfer to a serving dish and serve immediately.

Stir-Fried Romaine with Preserved Chilli Bean Curd

I had this dish - Stir-Fried Romanine (Cos Lettuce) with preserved chilli bean curd in one of the vegetarian eateries in Ipoh, Malaysia. Besides eating romaine raw or stir fried with garlic/ginger and drizzle with light soy sauce, this is another way to cook this vegetable. Here is the recipe which I have reinvented. Just do not over cook it and serve immediately is the best way to eat this dish.

Preparation: 5 mins, Cooking time: 3 mins

Ingredients (serves 2)
° 250g-300g romaine (cos lettuce)
° 1 slice ginger or 1 clove garlic, finely chopped
° 1 tablespoon olive oil
° 1-1½ cubes preserved chilli bean curd or preserved bean curd, mashed

Method
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Stir in the mashed preserved bean curd and fry for less than half a minute.
3. Throw in the Romaine and stir-fry briskly for 1-2 minutes. Transfer to a serving dish and serve immediately.

Thunder Tea Rice

I like the simplicity and high nutritious value of the Hakka Thunder Tea Rice (Lei Cha), which promotes good health - prevention of fatigue, hypertension, ease digestion, inhibiting cancer cell growth, boost relaxation, improve good sleep and so on and so on.

My attempts in looking for the thunder tea rice recipe was of no avail, therefore I decide to come up this recipe. This is the recreation of what I had tasted and don’t be scared by the long list of ingredients and the cooking time. It is actually for a meal and anyone can just whip it up easily.

I like to mix the stir-fried vegetables with rice, something like the Korean Mixed Rice and drizzle with some chilli padi and light soy sauce. Yes, it is simple but just so delicious.

Preparation: 35 mins, Cooking time: 25 mins

Ingredients (serves 2)
° 2 bowls rice or brown rice, cooked
° 2 teaspoons salted radish/chye poh (optional)

Toasted Peanuts
° 2-3 tablespoons peanuts

Stir-Fried Tofu
° 1 small (125g) beancurd/tofu, pat dried and diced
° 1 tablespoon olive oil

Stir-Fried Yard Long Bean
° 100g-150g yard long bean (Chinese long bean), finely sliced or chopped
° 1 clove garlic or l slice ginger, finely chopped
° ½ tablespoon olive oil
° salt, to taste

Stir-Fried Cabbage with Carrot
° 100g-150g cabbage, finely shredded
° 6 slices carrot, finely shredded
° 1 clove garlic or l slice ginger, finely chopped
° ½ tablespoon olive oil
° salt, to taste

Stir-Fried Spinach or Chye Sim
° 100g spinach or chye sim (Chinese flowering cabbage or choy sam), finely chopped
° 1 clove garlic or l slice ginger, finely chopped
° ½ tablespoon olive oil
° salt, to taste

Chilli Sauce
° 2 fresh red chilli padi, finely sliced
° 2 tablespoons light soy sauce
° dash sesame oil (optional)


Method

Toasting Peanuts
1. Heat a wok over medium, then add raw peanuts and stir occasionally. When the peanuts are 75% darken, transfer to a plate and leave to cool. Remove the skin of the toasted peanuts by rubbing against with your hand. Transfer to a plate and set aside.

Stir-Fried Tofu
1. Heat oil in a wok. Add the tofu and pan fry till lightly brown. Drain well on kitchen paper and set aside.

Stir-Fried Yard Long Bean
1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Add the yard long bean and stir-fry briskly for 1½ -2 minutes. Season to taste with salt, transfer to a dish and set aside.

Stir-Fried Cabbage with Carrot
1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Add the cabbage, carrot and stir-fry briskly for 1½ -2 minutes. Season to taste with salt, transfer to a dish and set aside.

Stir-Fried Spinach or Chye Sim
1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Add the spinach or chye sim and stir-fry briskly for 1½ -2 minutes. Season to taste with salt, transfer to a dish and set aside.

To serve
1. Place a bowl of rice in the middle of the plate. Divide the stir-fried vegetables equally between each individual bowl, placing them side by side. Top it with salted radish and peanut.
2. Serve with a plate of finely sliced red chilli padi with light soy sauce and a bowl of thunder tea rice soup.

Stir-Fried Pea Shoots (Dow Miao) with Garlic or Ginger

Time is a luxury many cooks do not have. For a quick and easy stir-fry after a long tired day, look for vegetables do not required lots of preparations and quick to wash like dow miao. I prefer garlic over ginger for this dish. Other greens that can be stir-fry in this style are baby spinach, chye sim, bok choy, okra, nai bai, winged beans and di huang miao.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g dow miao (pea shoots)
° 2 clove garlic or 2 slices ginger, finely chopped
° ¾ tablespoon olive oil
° 1 teaspoon cooking rice wine (optional)
° salt to taste

Method
1. Heat oil in a wok. Add the garlic or ginger and fry till golden brown.
2. Throw in the dow miao, drizzle cooking rice wine over it and stir-fry briskly for 1-2 minutes. Season to taste with salt.
3. Transfer to a serving dish and serve immediately.

Stir-Fried Baby KaiLan

Simple and yet delicious! This is a quick and simple way to stir-fry baby kailan, using just ginger and jazz up with cooking rice wine and sugar. You may also stir-fry baby kalian with vegetarian oyster sauce, if desired.

Preparation: 5 mins, Cooking time: 4 mins

Ingredients (serves 2)
° 200g baby kalian, end trimmed and halved
° 6 slices ginger, finely shredded
° 1 tablespoon olive oil
° ½ teaspoon salt, or to taste
° ½ teaspoon sugar, or to taste
° 1 teaspoon cooking rice wine
° ½ fresh red chilli (optional), for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Throw in the baby kalian, add the cooking rice wine and fry for 2-3 minutes. Season to taste with salt and sugar and give it a last stir. Transfer to a serving dish and garnish with red chilli.
3. Serve immediately.