Normally I stir fry hollow heart vegetable with garlic and fish sauce, today I wanted to try it more Taiwanese style, with black bean sauce. The stems were chopped into small pieces, just like how my Mama used to cook back at Taiwan!
1 big bunch of hollow heart vegetable, slice the stem into small pieces, cut the leafy part into 3 inch pieces
3 cloves of garlic, minces
2T black bean garlic sauce
1T Olive Oil
1t fish sauce
Clean the hollow heart vegi thoroughly. Heat up the oil in a wok, stir in garlic until fregrant, then add the black bean sauce, stir around, then add the small pieces of stem, stir for 2 minutes. Add the leafy part, cover wok for 1 minute to let the leaf welt, stir a bit then add in fish sauce, when all leaves are welt, it’s ready to be served!