"Kai Lan" Stir-fried With Chinese Mushrooms

"Kai Lan" Stir-fried With Chinese Mushrooms
Originally uploaded by Food Trails.

Oh, didn't notice the alphabet "H” until the photo is uploaded here :) I was happy eating this simple veggie dish. The mushroom stock, which added extra flavor, came from the hot water used to soak the dried Chinese mushroom.

Today, instead of chopping the garlic, I sliced them thinly. In this way, these flavourful bits will be easier to pick up and consumed instead of been left on the plate and thrown away at the end of a meal. I use lots of garlic in my cooking, especially love its characteristic hot, pungent, flavour that mellows and sweetens considerably with cooking. We often have a dipping sauce of chopped garlic and sliced chillies in soya sauce.