1 lb snow pea leaves
3 tablespoons duck fat or canola or peanut oil
3-5 cloves of finely chopped fresh garlic (depending on how much you like)
½ teaspoon salt (or to taste)
¼ teaspoon white pepper
1 teaspoon sesame oil
a bit of chicken stock, or warm water if you have not
1 teaspoon cornstarch
Oil the wok, season it with some salt. Add garlic and ginger to the wok on medium-high. Stir fry the greens rapidly, not allowing any to burn, but just to wilt. Flavor with a few splashes of stock if you have on hand. Mix the pepper, sesame oil, more stock, and cornstarch until you have a nice slurry. Pour this into the wok, coat the leaves, then cover for a couple of minutes, to evaporate and thicken the sauce. Plate the greens and top with oyster sauce. Serve hot.
P.S. Same vegetable as my Garlic pea shoots post.