Kai Lan with Braised Mushrooms

Ingredients (Serves 2)

  1. 4-6 prawns (frozen or fresh)
  2. 1/2 squid (cleaned and cut)
  3. 1 big tomato (cut into small cubes)
  4. dried parsley leaves (fresh also ok)
  5. cream or milk (your own preference)
  6. parmesan cheese
  7. seafood or prawn stock


  1. 2 tsp light soy sauce
  2. ¼ tsp dark soy sauce
  3. ½ tsp sugar
  4. 1 tsp shaoxing wine ( I used glutinous rice wine, which I ferment myself.)
  5. ¼ tsp salt
  6. pepper to taste


  1. ½ tsp light soy sauce
  2. 1 tsp oyster sauce
  3. 1 tsp cornflour / corn starch
  4. 2 Tbsp water
  5. sesame oil, to taste


  1. In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
  2. Heat a large skillet over medium heat with olive oil. Add shallots and garlic, and saute 5 minutes. Stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper.
  3. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
  4. Stir in heavy cream or milk and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.