A classic Singaporean favourite, forget the normal high calories when you whip up this delicious kway teow with mushrooms and kai lan dish for yourself at home.
- 500 g Fortune Kway Teow
- 2 tbsps peanut oil
- 2 cloves garlic, slice
- 1 tbsp grated ginger
- 100 g fresh Shiitake mushrooms, remove stalks and quarter
- 1 bunch kai lan, cut into 6-cm lengths
- 1 bunch broccolini, cut into 5-cm lengths (use broccoli, if unavailable)
- 4 stalks spring onions, cut into 3-cm lengths
SAUCE (mix well)
- 3 tbsps oyster sauce
- 2 tbsps light soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar (optional)
- ¼ cup water
Place kway teow in a colander under running water and gently separate with fingers. Drain well.
Heat oil in a wok over high fire. Add garlic and ginger and stir-fry for 30 secs or until fragrant. Add mushrooms, kai lan, broccolini and spring onion. Cook for 2 to 3 mins, until just tender.
Add sauce to ingredients in the wok and toss to coat. Gradually add kway teow and gently toss over medium fire, or until warmed through, about 5 mins. Serve immediately.
Photo: Bauer/Stuart Scott