Pak gad dong pat khai (stir-fried pickled mustard green with eggs)

Ingredients

• 1 can (140 g.) Pickled mustard green
• 2 eggs
• 1 teaspoon ground pepper
• 1 tablespoons oyster sauce
• 2 teaspoons sugar
• 1 tablespoons light soy sauce
• 2 tablespoons vegetable oil for stir-frying

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Preparation

• Heat some oil in the wok and then add the sliced pickled mustard green.
• Cook until it becomes tender. Season with light soy sauce, oyster sauce, ground pepper and sugar .
• Finish by breaking the eggs into the wok. Give it a good stir until the egg is cooked through.
• Serve immediately with hot steamed rice.

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