OYSTER SAUCE VEG

Summary:

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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Ingredients:

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

                                Oyster Sauce

                                Soy Sauce

Directions:

        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.