1 small bunch of kai lan - washed and drained, separate leaves and stems. roughly peel and slice the stems.
1 packet of fresh oyster mushrooms - washed, patted dry and stems sliced
1 tsp minced ginger
2 tbsp cooking oil
1 1/2 tbsp vegetarian oyster sauce
2 tbsp yellow wine
1/2 tsp sugar
salt to taste
few tbsp of water
- Heat pan over medium heat. Saute mushrooms till lightly browned and fragrant. Add oil and minced ginger and saute till fragrant.
- Turn the heat to high and fry the stems for 30 seconds to 1 minute. Add leaves and seasonings and continue to stir fry for 1 to 2 minutes.
- Add cornstarch solution and mix well. Serve immediately.