Tatshoi 300g (whole or chopped into halves along the core)
Garlic 2 Cloves (chopped)
Sunflower oil 3 table spoon
Table Salt - 1 table spoon
Water- 1/4 litre (boiling)
Chinese oyster sauce
Heat the oil in a deep frying pan/wok
When ready add chopped garlic, stir and allow to golden
Remove oil and garlic onto a small dish for later
Place on a dish
Pour oyster sparingly over Tatsoi
This simple but very effective side-dish can complement any rice or noodle based meal, with or without an additional meat dish.
Other vegetables can also be used instead, for example Kai Lan, Choi Sum, Kai Choi, or even continental broccoli.
Chinese oyster sauce is readily available in many main supermarkets, as well as Chinese specialist stores.