Ginger Mashed Chinese Kale
A classic Teochew dish featuring Chinese kale stir-fried with a generous amount of minced ginger, seasoned simply with salt and fish sauce.
Ingredients
Chinese kale
500g
Ginger
1 piece
Fish sauce
to taste
Salt
to taste
Oil
to taste
Instructions
1
Step 1
Smash the ginger, then mince it into a paste, place it on a plate, and set aside
2
Step 2
Remove some of the old leaves from the Chinese kale, cut it into sections, wash it clean, and separate the leaves from the stems
3
Step 3
Next, heat the wok, pour in an appropriate amount of oil, and first stir-fry the stems and the ginger paste over high heat
4
Step 4
Then, when the stems are cooked, add the leaves and stir-fry until cooked (if it feels dry during the stir-frying process, you can add a little water while stir-frying)
5
Step 5
Finally, add an appropriate amount of salt and fish sauce, stir-fry evenly, and it is ready
6
Step 6
Serve on a plate, and enjoy
