Step 1

Prepare the jook coy by separating each stem. Slide small a knife through the bottom of the stems and tear it off.

Step 2

Rip off the tips of the leaves as they are usually the hardest part of the leaf and remove any holes or discolorations.

Step 3

You’ll also find that the outer skin is rather tough, so make an incision at the base of the stem roughly 2mm (0.08") from the outer skin and press that between the knife and your index finger. Then slowly peel the skin away, repeating until all the outside parts are removed.Note: Doing this will unearth a lighter green stem that is much more tender.

Step 4

When all the greens are prepared, soak them in cool water with 2 tsp salt for 10 minutes. Rinse thoroughly, then repeat in new water. Do this 2-3 times to clean the vegetables well.

Step 5

Drain and transfer the the greens into a colander to dry.

Step 6

Heat up the wok or pan on a high heat. Once the wok is hot, turn the heat to medium and add half of the cooking oil in. Turn the heat up to high and add the jook choy stems and cook for 2 minutes or until 70% cooked.

Step 7

Add the leaves in along with the salt. Fold the leaves through the wok to cook evenly and stir fry for another 1 minute or 90% cooked, then transfer into a bowl.

Step 8

Add the rest of the cooking oil in the wok and add the finely chopped garlic. Let the garlic cook for 20 seconds.

Step 9

Add the meat in and cook for 30 seconds.

Step 10

Pour the greens back in along with the chicken bouillon powder and oyster sauce.

Step 11

Stir fry the ingredients together quickly for 1 minute or until combined, then plate.Note: To change things up, sometimes we let the ingredients braise by letting it simmer on medium heat for another 10-20 minutes until soft. The flavors will mellow out and be just as tasty.

Step 12

Serve as is with rice!