Stir Fry Greens
Stir fry greens is one of the easiest dishes to whip up. Most vegetables can be cooked this way. The best thing is a variety of greens and vegetables can be used and this dish can never, never be boring. In fact, the selection of vegetable I used for this dish is my favourite Peking Cabbage (very crunchy), dried wood fungus (for color and good for blood circulation), sugar snap peas (sweet), baby long beans (also very crunchy), carrots (vitamin for the eyes) and a bunch of enoki mushrooms (chewy and gathers gravy). Wash and rinse how ever much greens you need and drain. Soak wood fungus in some hot water for 10 minutes. Tear cabbage and wood fungus into bite size pieces. Slice carrots in thin rings. Peel off the sides (thread like) of the sugar snap peas and baby long beans. Chop off the ends of the enoki mushrooms and rinse well. 1 Tbsp chopped garlic 2 Tbsp oyster sauce A dash of Hsao Shing fragrant rice wine 1 tsp cornflour (diluted in a little water) Sea salt to taste
- Heat wok and drizzle some olive oil and add in garlic. Stir quickly to avoid garlic from burning.
- Throw in the carrots, followed by the rest of the vegetables except enoki.
- Add oyster sauce and stir. Add some hot water and continue to stir.
- Add enoki and stir another 2 minutes before drizzling in the cornflour mixture and rice wine.
- Salt to taste.