This vegetable has a thick leave. There are two types of this vegetable. One type is the baby chinese kale and the other type is the usual full grown leave. It all depends on what type you prefer. As for me I like the baby chinese kale as it is crunchier, less fibre and sweeter.

  • 7-8 stalks chinese kale (cut into desired length)
  • 1 tbsp garlic
  • 1 tbsp oyster sauce
  • 2-3 tbsp oil

1. Heat up oil in a wok. Saute garlic, add chinese kale and stir fry for a few minutes.

2. Add in oyster sauce and stir for a minute.

3.Serve on a plate.

Cooking time : 5 minutes
Varieties: Any type of vegetables can be cooked using salted fish.

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