A Singaporean Mum

I’ve always loved di huang miao, but this is the first time I’m actually frying it at home — and it’s all for the kids. They recently tried this veggie and absolutely LOVED it, so of course I had to recreate it in my own kitchen. With their (very tiny!) list of approved vegetables, adding a new one feels like a mini victory.

I kept things simple and used the kids’ all-time favourite veg seasoning: garlic, oyster sauce, and a splash of Maggi. It’s the magic combo that turns almost any green into something they’ll happily finish. I only picked the leaves and the tender baby stems, so every bite is soft, comforting, and easy to eat.

Here’s how I do it!

Ingredients

1 pack di huang miao

3 cloves minced garlic

1 tbsp oyster sauce

1/2 tbsp maggi seasoning sauce

Oil, for cooking (lard preferred)

Method

1. Prep the vegetables

• Pick out only the leaves and the tender baby stems.

• Discard the thick or fibrous stems.

• Wash thoroughly and spin dry or pat dry.

2. Stir-fry

• Heat a little oil in a wok over medium-high heat.

• Add the minced garlic and sauté until fragrant.

• Add the di huang miao and stir-fry for 1–2 minutes.

3. Season

• Add the oyster sauce and Maggi seasoning sauce.

• Continue frying until the vegetables soften to your liking.

4. Serve

• Plate and enjoy with steamed rice and your choice of protein, like Sweet & Sour Popcorn Chicken.