Mani cai or sayur manis in Bahasa Malaya or sweet leaf is a popular vegetable in our country. I usually cook it in soup with ikan bilis (anchovies). This particular soup forms the base for pan mee which is a popular Chinese handmade flat noodle. I have never stir fry mani cai until recently when I discovered it in a Thai restaurant. Since then I have cooked it many times.
Ingredients:
- 1 egg
- 400 g mani cai (just the leaves)
- 5 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- Cooking oil
Instructions:
- Pluck the leaves from the stems and wash them thoroughly.
- Add cooking oil to a pan and scramble the egg. Scoop up and set it aside when done.
- Add cooking oil to the pan. Add the garlic and saute them till they are crispy. Scoop out about 70% and set them aside.
- Add the mani cai to the pan and stir-fry till they are cooked.
- Season with salt and pepper.
- Return the scrambled egg to the pan. Mix them up with the mani cai.
- Ladle up onto a serving plate.
- Sprinkle the garlic crisp on top.
- Serve.
