4.8
(6)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Remove the leaves from the center stem. Take the time to soak and wash them a few times. Shake off the excess water.
Step 2
For the center stem, peel the skin and eat them as is (tossed with a little salt and sesame oil to make a nice salad), or slice them thinly and cook them along with the rest of the dish. Cut the long leaves into 3-inch (8cm) sections. Spin the leaves in a salad spinner until they’re nice and dry.
Step 3
In a small bowl, mix the water, oyster sauce (or vegetarian oyster sauce), salt, white pepper, and sesame oil. Set aside.
Step 4
Heat the wok over medium heat until it’s just starting to smoke. Add the oil and garlic. Let it cook for a few seconds, then immediately turn up the heat to high, and add the AA choy.
Step 5
Stir the vegetables a few times. When the vegetables are about 50% wilted, add the prepared sauce. Mix everything well, and once the leaves have just started to wilt, turn off the heat. Serve immediately.
Your folders
pickledplum.com
5.0
(5)
5 minutes
Your folders
panlasangpinoy.com
4.5
(2)
18 minutes
Your folders
theguardian.com
Your folders
cjeatsrecipes.com
5.0
(8)
5 minutes
Your folders
cooking.nytimes.com
4.0
(159)
Your folders
foodnetwork.com
10 minutes
Your folders
cooking.nytimes.com
5.0
(661)
Your folders
cooking.nytimes.com
4.0
(484)
Your folders
cooking-nytimes-com.translate.goog
4.0
(1.8k)
Your folders
omnivorescookbook.com
10 minutes
Your folders
cjeatsrecipes.com
5.0
(6)
Your folders
vickypham.com
5 minutes
Your folders
curlyscooking.co.uk
5.0
(2)
10 minutes
Your folders
curlyscooking.co.uk
Your folders
thewoksoflife.com
5.0
(14)
5 minutes
Your folders
simplebutyum.com
3.7
(7)
Your folders
bonappetit.com
3.7
(3)
Your folders
vickypham.com
5 minutes
Your folders
foodandwine.com
5.0
(1.7k)