2 packets Yau Mak Chye – washed and cut into 3 sections
3 cloves garlic – minced
1 tbsp wolfberry
2 tbsp crispy vegan lards/pork lard
1 tbsp corn flour (mixed with 2 tbsp water)
1 tbsp mushroom sauce
1 tbsp oyster sauce
1 tsp mushroom granules
50 ml water
Salt to taste
1) Bring a pot of water with salt, sugar and oil to a boil. Blanched the vegetables for 1 minute and transfer to running cold water for 1 sec. Drained and set aside.
2) Heat oil in a wok and saute minced garlic till fragrant. Add in vegetable and toss quickly over high heat. Add sauce ingredients and stir to mix well. Thickened with corn starch.
3) Transfer to serving plate and topped with wolfberry and vegan lard.