Oily vegetable moss

Overview

Green cabbage moss is the most common early spring vegetable in the south. However, thanks to the adoption of greenhouse technology, it seems that off-season vegetables can now be eaten all year round. It is green, oily, and very tender, and the buds taste a bit like broccoli, not at all the old and raw material you imagined. Today I would like to introduce to you a vegetable dish with oil residue, which is fresh and delicious!

Tags

• hot dishes
• home cooking
• fatty meat residue
• green vegetable moss
• lard
• garlic
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Prepare a little fat and oil residue.

   

3. 3 Remove the yellow rotten leaves and tear off the outer skin of the green vegetable moss. Clean and set aside.

   

4. 4 Chop the garlic into granules.

   

5. 5 Heat the pan over medium heat, pour in the oil residue and garlic, and sauté until fragrant.

   

6. 6 Turn up the heat, add the green vegetables, and stir-fry evenly.

   

7. 7 Add a small spoonful of table salt.

   

8. 8 Pour in appropriate amount of oyster sauce and continue to stir-fry.

   

9. 9 It’s out of the pot!

   

10. 10 The green vegetable moss is so fresh and tender, come and try it!