Boiled Petite Mustard Leaves with Fried Shallot and Oyster Sauce

I love mini or petite mustard leaves or kai-lan or any type of greens becos it's has young tender stem and not much of fibrous on the stalks.Any petite greens is more expensive than the regular size but I think it's worth it.It's like the organic vegetables is more expensive than regular vegetables.For this type of vegetable ,the best way to cook it's my blanched or boiled,then dress with oyster sauce and fried shallot.

Ingredients:
1 pound of petite kai-lan,discard the yellowish leaves and cut about 1/2 inch stalk at the bottom
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup oil
5-6 shallots,peeled and sliced

Method:
1.Heat aluminum skillet with oil at high heat.Add in sliced shallot into the hot oil,keep stirring the shallot.Fry shallot until golden brown.Remove from heat.
2:Cut the bottom stalk 1/2 inch .Remove any yellowish leaves.Boil 1 liter water in a medium pot,add two drops of oil.When the water rolling boil,add in clean kai-lan in,boil for 5 minutes,discard the water.Place kai-lan on a plate.
3:Remove the fried shallot to a bowl.Heat the skillet at medium heat,add in oyster sauce and soy sauce.Stir for 1 minute,pour the oyster sauce mixture on the kai-lan,then scoop the fried shallot on it too.
Serve immediately.