Ingredients
- 2 pieces yau mak (or to your desired amount but bear in mind that they will shrivel and reduce in size as you cook, separate leaves and rinse well. Drain in colander to remove excess water)
- at least 5 cloves of garlic (chopped)
- 4 cloves of shallots (sliced thinly)
- 3 tablespoons of palm oil
Seasoning
1 1/2 tablespoons of oyster sauce
Directions
1. Heat up oil in wok and fry shallots till golden brown. Remove fried shallots aside.
2. Add garlic into remaining oil and stir fry for about 10 seconds followed by yau mak.
3. Give it two or three stirs and add oyster sauce. Stir till leaves are evenly coated with sauce. (I like the leaves crunchy, so I do not usually stir fry them for more than 1 minute.)
4. Sprinkle fried shallots prior to serving.
- 2 pieces yau mak (or to your desired amount but bear in mind that they will shrivel and reduce in size as you cook, separate leaves and rinse well. Drain in colander to remove excess water)
- at least 5 cloves of garlic (chopped)
- 4 cloves of shallots (sliced thinly)
- 3 tablespoons of palm oil
Seasoning
1 1/2 tablespoons of oyster sauce
Directions
1. Heat up oil in wok and fry shallots till golden brown. Remove fried shallots aside.
2. Add garlic into remaining oil and stir fry for about 10 seconds followed by yau mak.
3. Give it two or three stirs and add oyster sauce. Stir till leaves are evenly coated with sauce. (I like the leaves crunchy, so I do not usually stir fry them for more than 1 minute.)
4. Sprinkle fried shallots prior to serving.
