Kway Teow With Mushrooms And Kai Lan

Kuay Teow With Mushrooms And Kai Lan

By Atika Lim  , , , , ,

May 4, 2016

0 0 5 0

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.

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 4 Servings


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


1Place kway teow in a colander under running water and gently separate with fingers. Drain well.

2Heat 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.

3Add 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

0 Reviews

All fields and a star-rating are required to submit a review.