Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin

1. 1

   Cut the chicken skin into 5 mm wide strips, and slice the garlic.

2. 2

   Cut the shiitake mushrooms into 5 mm strips.

3. 3

   Cut the ong choy (Chinese water spinach) into 4 cm lengths, and separate the stems from the leaves.

4. 4

   Heat a frying pan over medium high heat, and add the chicken skin.

5. 5

   (No need for vegetable oil.)

6. 6

   If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel.

7. 7

   When cooked through, add the garlic, shiitake mushrooms, and stems of ong choy (Chinese water spinach), and continue stir-frying for about 30 seconds.

8. 8

   Add the ong choy leaves, and season with salt and pepper.

9. 9

   Add the oyster sauce, and stir-fry briefly.

10. 10

    When cooked through, serve on a plate, and done!

* Per serving · 4 servings · Values may vary.

No additional tips available.