Youmaicai with Black-Bean Dace

Wash the youmaicai and cut into sections. Separate the canned fish into pieces, remove the spine and check for other hard bones. Keep the black beans and oil from the can.

Heat the 15 ml cooking oil in the wok and stir-fry the greens until wilted. Remove them and drain off the liquid they release.

Warm the reserved canned oil gently, fry the garlic until fragrant, then add the black beans and fish. Return the greens, add the 20 g light soy sauce and 3 g sugar, and toss until heated through.