stewed kailan with mushrooms
250 gr kailan / Chinese broccoli
4 cloves of garlic
2 cm jahe
50 gr jamur merang / rice-straw mushroom
50 gr jamur kuping / cloud ear / Auricularia
2 tbsp oyster sauce
3 tbsp kecap manis
2 tbsp kecap asin
1 tsp salt
1/2 tsp palm sugar
1/2 tsp pepper
200 ml chicken broth
1 tbsp cornstarch, dissolved is water
Cut the kailan into pieces. Heat in a pan water and blanch the kailan for 1 minute and then drain.
Finely chop the garlic and cut the shallots into thin slices. Cut the mushrooms into pieces.
Heat the oil in a pan and fry the shallots, the garlic and the jahe for 3 minutes. Then add the mushrooms and mix everything well. Then add the kecaps, the oyster sauce, the pepper and the palmsugar. Then add the stock and bring to the boil.
Then add the kailan and mix everything well. Then add the cornstarch solution and cook until the sauce thickens. Serve.