Stir-Fried Chinese Kale

Serves: 4

Time: 20 minutes


  • 1 bu Chinese Kale

  • 2 tbsp vegetable oil

  • 1½ inch ginger (peeled and cut into thin slices) (45g)

  • 2 cloves garlic (minced)

  • 4 oz mushrooms (optional)

  • 2 tbsp soy sauce

  • 1 tbsp Shao Hsing cooking wine

  • 1 tsp corn starch mixed with 2 tbsp water

  • 1 tsp sesame oil


  1. Wash and drain Chinese kale thoroughly. Trim 1 inch off the end of the stalks. Cut off each leave from the stalk and then cut the leave into 2 or 3 bite size pieces. Cut the top part of the remaining stalk into bite size pieces as well, leaving the remaining end of 3 to 5 inches. This woody section should be peeled with a paring knife before cutting diagonally into bite size pieces. Stems and leaves should preferably be separated.

  2. Heat a wok or large pan. When it is hot, add vegetable oil. Sauté ginger for about 1 minute. Stir in garlic for 30 seconds.

  3. Add the gai lan stems and mushrooms (if using). Fry for about 2 minutes.

  4. Now, add the gai lan leaves, soy sauce, and Shao Hsing cooking wine. Stir fry for 1 to 2 minutes. gai lan leaves should be wilted but still crunchy.

  5. Pour in cornstarch mixture. Stir to combine for another 1 to 2 minutes. Corn starch mixture will thicken.

  6. Turn off heat. Drizzle sesame oil over vegetables. Remove and serve immediately.

Based off a recipe from