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4
servingsEasy
Published 1996
A quick-and-easy stir-fry method flavouring the peppery kail with equally robust flavours. For a gentler flavour use butter and omit the garlic and ginger.
Remove the centre core from the kail and chop leaves finely. This can be done in the food processor but it should not be cut too fine.
Heat a wok and add the oil. When hot add the garlic and ginger. Stir for a few seconds until the aroma is released, then add the kail. Stir quickly over a strong heat until it just wilts. Add raisins and serve.