Baby you mai chye 油麦菜
- Wash the vegetables thoroughly to remove grit. Dry them so that it will stir-fry, instead of steam.
- Mix light soy sauce and oyster sauce
- Stir fry minced garlic until lightly golden
- At max heat, toss the vegetables continuously in the pan for 30-45 seconds until the leaves begin to wilt slightly. Pour the mixed sauce around the rim of the wok so it sizzles before hitting the vegetables.
- Stir fry for another 20-30 seconds until they are coated in glaze. Drizzle sesame oil (prolong heat breaks down its flavor) and give it one final toss.
- Optional: add fried shallot