A staple dish that often goes with white rice in Hong Kong. Chinese Kale has loads of calcium, and also has a favourably bitter taste and a hard texture that's built of fibre, just like the Kale in the west. Adding little amount of sugar is the trick to eliminate the bitterness, and cutting it into small pieces is the best way to cook it softer. If you can't find Chinese Kale in a western market, try to find it in an Asian market. It is usually available in piles.
Ingredients:
16 ounce Chinese Kale
2-3 tablespoon Ground Ginger
2 tablespoons Vegetable Oil
3/4 teaspoon teaspoon Salt
材料：
16 安士 芥蘭
203 湯匙 薑蓉
2 湯匙 菜油
3/4 茶匙 鹽
Instruction:
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