Stir-fried Ong Choy (chinese Water Spinach) With Leftover Chicken Skin (4 Steps)

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Today's feature is the stir-fried ong choy (chinese water spinach) with leftover chicken skin. This delightful recipe is simple and quick to prepare.

All you need are 7 ingredients and the readiness to follow 4 simple steps.

• 1 bunch Ong choy (Chinese water spinach)
• 2 Shiitake mushrooms
• 1 clove Garlic
• 2 slice Chicken skin
• 1 pinch Salt
• 1 dash Pepper
• 1 tsp Oyster sauce

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "stir-fried ong choy (chinese water spinach) with leftover chicken skin".

• Cut the chicken skin into 5 mm wide strips, and slice the garlic. Cut the shiitake mushrooms into 5 mm strips. Cut the ong choy (Chinese water spinach) into 4 cm lengths, and separate the stems from the leaves.

  

• Heat a frying pan over medium high heat, and add the chicken skin. (No need for vegetable oil.) If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel.

  

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

  

• Add the ong choy leaves, and season with salt and pepper. Add the oyster sauce, and stir-fry briefly. When cooked through, serve on a plate, and done!

  

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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