Stir-Fried Chinese Leaves
|Chinese leaves||1 1⁄2 Pound (675 Gram)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), finely chopped|
|Fresh root ginger||1 Inch, finely chopped|
|Oyster sauce||15 Milliliter (1 Tablespoon)|
|Onions spring||4 , cut into 1 inch lengths|
1. Stack the Chinese leaves together and cut them into 2.5cm/1 in slices with a sharp knife.
2. Heat the oil in a preheated wok or heavy-based frying pan. Add the garlic and ginger and stir-fry for about 1 minute.
3. Add the Chinese leaves and stir-fry for 2 minutes. Sprinkle with salt and drizzle with the oyster sauce. Toss the leaves over the heat for a further 2 minutes.
4. Stir in the spring onions. Toss the mixture well, transfer to a warm serving plate and serve.