Stir Fry Minced Dace With Kale

Putonghua : yu song cao jie lan cai

Ingredients
Minced Dace Fillet  150 g             Kale  300 g              Spring Onion  1 stalk
Chinese Celery  1 stalk           Ginger  5 slices

Seasoning 1
Salt  1/3 tbsp            Cornflour  1/2 tbsp           Sesame Oil  some         Pepper Powder some
Water  3 tbsp

Seasoning 2
Ginger Juice  1 tbsp           Shaoxing Wine  1 tbsp         Salt  1/3 tbsp          Sugar  1 /3 tbsp

Sauce
Oyster sauce  1 tbsp             Light Soy Sauce  1 tbsp             Fish Sauce  1 tbsp
Cornflour  1/2 tbsp           Water  3 tbsp

Steps
1) Add seasoning (1) on minced dace and stir until sticky
2) Chop spring onion and celery, mix well with dace, as big ball shape
3) Heat wok with oil, fry dace both side and press into thick flat bun, until golden
4) Cut the dace sheet into stripes of finger size when it cool down
5) Cut kale into sections, parboil in hot water with seasoning (2)
6) Add 2 tbsp of oil, boil for 3 minutes, then arrange on surface of dish
7) Heat wok with 1/2 tbsp of oil and ginger, stir fry sliced daces with sauce
8) Pour the boiled sauced daces on surface of kale, serve

Remark
tbsp – table spoon