Cah Kailan

My mom used to make cah kailan (Kailan Sauté / Stir Fry Kailan), which recipe, i think, is originally from China. She knows that among all legumes that i hate (i hate all veggies), i hate Kailan less. But that does not mean that i love it of course, that is why she often put this on our menu. Recipe is based on my trial and error, of course, trying to remember what she put in the wok....

Ingredients:

• 3 Garlics
• 0,5 tps sesame oil
• 3 branch of Kailan, cut
• 250 gr tenderloin beef
• 2 tbs oyster sauce
• 1 tbs fish sauce
• 1 tbs soy sauce
• 1 tbs sweet soy sauce (Indonesian soy sauce)
• 1 tps ginger powder
• 1 tbs cooking oil

Bring it on!

1. Heat oil in a wok, fry the garlic and ginger powder.
2. Add the meat and cook until half done.
3. Add the sauces, mix well while continue cooking.
4. Drop the kailan inside the wok, and continue cooking for around 2 minutes (don't cook the kailan too long as it is better when it is not wilty).
5. Serve.