1. Wash and pick Shanghai Green.
2. Soak the dried shiitake mushrooms in water in advance to soften, and slice the garlic for later use.
3. Pour an appropriate amount of water into the wok, put a spoonful of sugar, and bring to a boil over high heat.
4. Pour the boiled water into the sea greens, blanch them and set aside.
5. Set a plate of blanched Shanghai greens for later use.
6. Add oil in the hot pan of the wok, add the sliced garlic, and burst out the aroma of garlic.
7. Pour in the soaked shiitake mushrooms and stir fry over medium heat.
8. Prepare a small bowl, pour an appropriate amount of water and two spoons of oyster sauce, and mix well.
9. Pour in the conditioned oyster sauce and bring to a boil with the shiitake mushrooms.
10. Pour the boiled shiitake mushroom and oyster sauce into a spoonful of light soy sauce to season it out.
11. Set the plate of oyster sauce and mushroom greens, and finally pour the oyster sauce on the greens and serve.
Tips:Adding a spoonful of sugar is to keep the vegetables green and not easy to turn yellow. In the same way, add a teaspoon of sugar when blanching green leafy vegetables such as broccoli and spinach.
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