In university we would always eat this veg with fried luncheon meat and rice. I always fried the luncheon meat first to flavor the oil, so that I could reused it for the veg. Yes, I am stingy.
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2 bunches Chinese Leafy Veg e.g. bok choy. Washed very very well because if not you will be cursed with stones in your veggies which crunch as you chew.
4 cloves Garlic, minced or sliced
Heat oil in wok, and fry garlic until fragrant.
Chuck veggies I in. Hopefully you would have grained them or else oil will painfully splash on you.
Add oyster and soy in and fry until wilted and cooked.