Ingredients

Young cauliflower leaves (alternatively you can use French beans with carrots and tomatoes, or white cabbage – not purple)
2-3 pips (cloves) of garlic
2-3 shallots
1 tsp. of Chinese white wine (or if preferred 2 tbsp. of oyster sauce)
1 tsp. cornflour
8 cups of water
Cooking oil and salt

Preparation

1. Chop garlic finely and slice the shallots.
2. Wash the young cauliflower green leaves (leave the old ones as they are tough and chewy). Cut and break the leaves into 1" lengths. Separate the leaves and the stems.
3. Mix cornflour with the water.

Cooking

You need to be quick when stir frying, so make sure everything that is needed is close to hand.

1. Heat the cooking oil first, and then fry the garlic and shallots together until slightly brown or they produce a nice aroma.
2. Put in the cauliflower stems first, and then turn the heat higher to fry until they look semi-cooked before adding the leaves.
3. Add the mixed cornflour and water. Keep stirring the vegetables until the mixture looks crisp, not wilted.
4. Add salt to taste if needed.
5. Add the white wine or oyster sauce.