I would say this is the express version of mui choy with pork belly. I find it fragrant with the " shaoxing wine " added and loved the crunchyness of the mui choy too. :))
1 handful sweet mui choy
1 handful salty mui choy
200g pork belly - thinly sliced
1 stalk spring onion - sectioned ( optional )
1 tsp minced garlic
1 tsp shredded ginger
cornstarch solution ( 2 tsp cornstarch + 2 tbsp water )
( Seasoning )
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1 tbsp shaoxing wine
Rinse mui choy a few times till water runs clear and free of sand and salt.
Then soak for at least 2 hours, rinsing and soaking again every hour.
Cut mui choy into thin shreds and set aside.
Heat 2 tbsp oil in a wok and saute garlic and ginger till fragrant.
Add in pork belly and stir fry till pork changes colour.
Add in mui choy and stir fry for another 2 minutes.
Then, add in the seasoning.
Stir fry till all are mixed evenly for another 2 minutes, till it smells aromatic.
Add in water and bring to boil.
Cover wok and let it simmer at medium low heat for 15 to 20 minutes.
Add spring onions. ( I omitted )
Finally, switch to high heat and add in cornstarch solution.
Mix all evenly and when gravy starts to boil, off heat.
Dish up and serve hot.
** Recipe adapted from Hawker Secret Recipes Cookbook.