Similar to Komatsuna, these crunchy, Taiwanese leafy vegetables notably known for its thicker, fibrous stems.
Unlike local Heng Chye, the stems are much thinner.
Surprisingly these stems are crunchy and sweet.
Remove the stems from the leaves.
Just peel off the skin of the stems and divide the stems into sections.
Soak the veggie in a basin of water to remove any dirt or sand caught in the leaves.
Together with the leaves and sectioned stems, simply stir fry with minced garlic and minced dried shrimps.
Drizzle with superior light soy.
Alternatively, stir fry and serve with noodles.