Chinese leaf with dried scallop

We are very lucky being able to buy various Chinese greens in local supermarkets. Ok, Pok Choi here is not exactly Pok Choi (we call it 'Siu Tong Choi' in Hong Kong), and it costs £2 for 3 bulbs. But Chinese Leaf, what we call 'Siu Choi' in Chinese, is very affordable and is actually grown here in the UK. This is our favourite way of eating it...

Serves 2

Ingredients:

1. 1 Chinese Leaf
2. 300g dried scallops
3. 2 pieces of ginger
4. 1 teaspoon sugar
5. 2 cloves garlic
6. 3 tablespoon oyster sauce
7. 1 teaspoon cornstarch

Method:

• In a bowl, soak dried scallops in about 200ml cold water for an hour. Add ginger and sugar into the bowl and put the whole bowl to steam for an hour. Take it out to cool slightly. Reserve the water and finely shred the dried scallops.
• In a pot, boil washed Chinese Leaf for about 2 to 3 minutes. Drain.
• In a shallow pan, use a little oil to fry the garlic until fragrant, then add the dried scallop shreds and scallop water to the pan. Cook for about 2 minutes and then add the oyster sauce. Finally, dissolve cornstarch in 3 tablespoons of cold water and add it to the scallop sauce to thicken. Pour the scallop sauce on the Chinese Leaf. Serve immediately.