Stir-fry Mani Cai Wth Egg - ?????

During my childhood time my granny used to prepare this Stir-fry Vegetable at least once in alternate week. But ever since she passed away, this dish seems to be vanished in our menu list. Last weekend while doing my usual weekly groceries, I spotted a few bundles of these Mani Cai (???) (also known as sweet leaves) at one of the vegetable stalls in the market.

Before consuming these Mani Cai, there is an interesting preparation step that you have to take note before you can turn these bitter leaves into edibile leaves. From some of the information that I gather from the facebook readers suggestions(here), these leaves has to be removed from the stalks then rubbed with salt to sweat out those bitter juices. And if without this treatment these leaves will taste bitter instead of sweet.

Ingredients: 1 Bunch of Mani Cai(???) , about 350g

3 Tablespoons Cooking Oil

3 Garlic Cloves, finely minced

1 Teaspoon Chicken Stock Powder

1 Egg

2 Tablespoons Water

Some Wolfberries, optional

1. Remove all the edible leaves from the mani cai stalks which should yield about 200g.

2. Discard stems. Rinse and wash leaves, drained well.

3. Sprinkle 1 tablespoon of salt on the drained mani cai leaves, mix it thoroughly and rubbed it with fingers till sweat.

4. Squeeze dry the juice, rinse thoroughly then squeeze dry again.

5. Preheat the frying pan, add 3 tablespoons of oil and heat till heat up. Add minced garlic and saute till golden brown then add in the leaves.

6. Stir till the mani cai leaves wilted, add in chicken stock powder and mixed well.

7. Add water and stir till water evaporates then break in the egg and stir it through the leaves till cooked.

8. Lastly toss in some wolfberries. Turn off heat and dish up on serving plate.

There are still many different ways of preparing this Mani Cai, some people loves to add it into soup together with noodles while others loves to stir-fry it with Sambal Chili too. Do share with us your cooking tips/methods in preparing this vegetables too.

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