Oyster Sauce Water Dropwort

Steps

How to make it

Prep 5 min · Cook 6 min

1. Rinse water dropwort (200 g) under running water, rub off root mud, trim tough stems, cut into about 2-inch pieces, and drain well. Peel garlic (2 cloves) and slice thin.
2. In a small bowl, mix oyster sauce (1 tbsp), soy sauce (1/2 tsp), and sugar (1/2 tsp) until the sugar dissolves.
3. Heat a skillet over medium-high, add olive oil (1 tbsp), and when the oil shimmers sizzle garlic slices about 15 seconds until lightly golden.
4. Add water dropwort and stir-fry over high heat about 1 minute, tossing so stems and leaves heat evenly while staying crisp.
5. Pour the oyster sauce mixture down the side of the pan and stir-fry over medium heat about 30 seconds until evenly coated.
6. When the sauce tightens and the greens look glossy, serve. Add a little soy if flat; use less seasoning next time if salty.

Tips & storage

Make it easier

• Oyster sauce is salty—reduce soy if needed.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; quick reheat with a little oil.

Substitutions