- 3 bunches of Bok Choy/small Chinese cabbage (separate into individual leaves, wash, blanch, dish out, drain and set aside)
- 1/2 cup of soya mince
- 1/4 teaspoon of salt
- 1 tablespoon of vegetarian oyster sauce
- Heat oil, stir-fry soya mince + salt + vegetarian oyster sauce + some water until fragrant.
- Dish out and lay on top of the blanched Bok Choy.