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1
Prepare about 500 grams of water spinach, wash thoroughly, and cut into manageable pieces.
2
Heat a wok or pan with about 1 tablespoon of oil. Crush garlic cloves and sauté until fragrant.
3
Once the garlic is fragrant, add a splash of water, then 1 tablespoon of soy sauce and 1 teaspoon of oyster sauce. Stir until the sauce is well combined.
4
Add the cut water spinach to the pan and stir-fry until the vegetables are coated with the sauce. Transfer to a serving plate and set aside.
5
Prepare about 50 grams of dried scallops and soak them in water until softened.
6
In a separate pan, heat oil and sauté 4 crushed garlic cloves until fragrant.
7
Add the drained scallops to the pan and stir briefly. Pour in 100 ml of water and let the scallops simmer, releasing their natural sweetness into the liquid.
8
Once the scallops have released their sweet broth, season with 1 tablespoon of soy sauce and 1 teaspoon of oyster sauce. No need for salt or MSG as the scallops already provide natural saltiness and sweetness.
9
Crack 1 egg into the pan and gently stir to thicken the sauce. Continue cooking until the sauce reaches the desired consistency.
10
Pour the scallop sauce over the prepared water spinach. Garnish with fresh cilantro and black pepper before serving.
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