清炒菠菜鲍笋

Since Jesper is coming home for dinner after work, I cooked his favourite sea asparagus with phuay leng. The last time we had phuay leng was like during a dinner sometime during CNY ba.

Ingredients;
1 bunch phuay leng
1 can sea asparagus, drained
2 dried mushroom, soaked and sliced
1 clove garlic, minced
Oyster sauce
Thickening agent
Salt

Method;
-Fry garlic in oil till fragrant, stir in mushroom.
-Toss in phuay leng 1 or 2 min later.
-Season with pich of salt.
-Drained phuay leng and place on a serving dish.
-Add oyster sauce to the veggie stock, bring to boil.
-Stir in sea asparagus and thickening agent.
-Serve over phuay leng.
-Enjoy!

A close up view of the dish.