1. Pick the young shoots of Portulaca oleracea and clean it
2. Drain the water
3. The garlic cloves are smoothly peeled and chopped
4. Heat the pan, pour in cooking oil, add garlic and sauté
5. Pour the purslane and stir-fry on high heat
6. Use chopsticks to scatter and stir fry the purslane for a bit more neatly
7. Stir-fry until the purslane is soft, add salt and stir-fry evenly
Tips:Food Tips: When cooking leafy vegetables, stir-fry on high heat and cook them in one go.
