Fried Kai Choy with Oyster Sauce

In the course of my research on Chinese cabbage and mustard leaf varieties , I gradually acquired each leafy green and cooked at least one dish with it. This is how this simple but delicious recipe for Kai Choy came about. Fried Kai Choy with oyster sauce is ideal for a quick home office lunch break, as it takes less than fifteen minutes to prepare.

Preparation

As with all wok dishes, the right preparation is the most important thing. So we start by peeling the garlic and ginger and then cutting both into thin sticks.

Then we cut off the stalks of the Kai Choy and then cut them into pieces about two centimeters long, while we cut the leaves themselves into strips of the same width.

As the last step of the preparation, we then mix the oyster sauce with the light soy sauce and the sesame oil and have this sauce mixture ready.

Then we can heat the vegetable oil in the wok and fry the garlic and ginger in it. As soon as both give off their fragrance, then add the khai choi sticks and fry them for about two minutes, stirring constantly.

Then deglaze the whole thing with the sauce mixture you just made, reduce the heat slightly and let it simmer for about a minute.

Finally add the leaves of the Kai Choy and continue to simmer until the leaves wilt. Then turn off the heat completely.

Serve the finished Kai Choy immediately steaming hot together with rice.