Ingredients
- 1 lb ong choy
- 3 cloves garlic, sliced
- 1 tablespoon Bullhead Barbeque Sauce (Shacha Sauce)
- 1 teaspoon light soy sauce
- 1 tablespoon butter
Instructions
- Start by preparing the ong choy. Trim the thicker stems off the bottom and discard. Cut the rest into 2"-3" sections. Wash thoroughly to remove grit.
- Heat a wok or skillet over medium-high heat and add a tablespoon of oil. Add garlic and stir fry until it becomes aromatic but before it turns color.
- Add the Bullhead Shacha Sauce and give it a quick stir fry to bring out some of the aromas.
- Add the ong choy and give it a few tosses then add soy sauce.
- Once the leaves are wilted, turn off the heat then add butter. Toss until the butter is melted and incorporated into the ong choy.
Notes
Be sure to give the shacha sauce a good stir before using as the ingredients will likely have separated.
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