220g qing long cai (trimmed and sectioned)
150g shimeji mushroom (discard the bottom, separate by hand)
1 tbsp chopped garlic
2 tbsp cooking oil
1 tsp chicken seasoning powder
½ tsp sugar
¼ tsp salt
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped garlic until fragrant.
- Add in shimeji mushroom, lightly saute.
- Add in qing long cai and seasoning. Do a few quick stir.
- Dish out and serve.