Stir-fry continued

Posted on September 25, 2012


KuKu has always reminded me that the essential ingredient for a delicious stir-fry is chopped garlic. The aroma of sautéed garlic is mouth-watering. It provides the basic flavour of the stir-fry. When sautéing garlic, be very careful not to burn it. Burnt garlic is brown in colour and tastes bitter. If sliced onion is also used, the trick is to sautee the onion till soft before adding chopped garlic. Here is the recipe for the stir-fried tiger prawns with gai lan (Chinese broccoli) that Mrs Fong had.


5 stalks Chinese broccoli, each stalk has 3-4 leaves
3 cloves garlic, peeled and chopped finely
1 piece ginger about 4cm, peeled and chopped finely
1 tablespoon vegetable oil
150g small uncooked black tiger prawns, peeled and deveined
2 tablespoon water
1 tablespoon soy sauce
1 tablespoon cooking wine


  1. Pluck the leaves off the Chinese broccoli and cut into halves. Cut the stalk into thin slices.
  2. Sautee ginger and garlic in vegetable oil.
  3. Add the Chinese broccoli stalk and stir fry until it is soft (3-4 min).
  4. Add prawns and stir-fry at low heat for 1 min. Then add water and soy sauce.
  5. Add the leaves and then cooking wine while stir-frying for another 30 sec.

Serves 4 (with steamed rice)

Note: Prawns can be replaced with ½ kg thinly sliced bite-size fish fillet (Ling fish) dipped in corn flour.  Add the fish last and stir-fry for 1 min. Cooking wine can be found in Asian grocers.

Posted in: Food