• 2 big bundles mountain tung ho
• 4 garlic cloves
• 2 red chilies
• 2 tablespoons olive oil
• Tiny pinch salt
• Some fish sauce
1. Peel and roughly chop the garlic cloves. Trim off the chili stems and slice diagonally. Gently rinse the mountain tung ho, soak in water if needed, and make sure the leafy greens stays dry before stir-frying.
2. Drizzle just enough olive oil to lightly coat the bottom of the pan. Turn to medium high to high heat and add in garlic, chilies, and a small pinch of salt. Cook till the garlicky aroma comes out but not burning the garlic pieces.
3. Add in the leafy greens and give it a quick stir-fry. Adjust the taste with fish sauce. This step should take less than one minute since tung ho wilts very fast, do not overcook it.
4. Using salt alone works fine too, but I always like that extra depth when using fish sauce as a flavoring agent. Just a few dashes go a long way.