Goji Leaves With Egg

Stir-fried goji leaves with egg.

My ma tells me that goji berries are seeds of the goji choy (goji veg). I don't know if that's correct because I've grown goji choy and never got any seeds.

The only way I cook goji choy is in soup, using a meat or fish stock and plunging the goji choy into the soup right after turning the heat off, so that the leaves stay green and still have a slight bite even when blanched and wilted. When I was in my friend Su's house last week, she had a plate of stir-fried goji choy with egg on the table. It was new to me, and it was yummy. Frying greens with egg seems to be a Sabah thing, and the most common veggie to fry egg with is the sayur manis. Lately, we've been eating a lot more veggies and since my usual way with greens is to stir-fry them with garlic, this new dish will be a welcome change. Do try it because this simple, humble home dish is not only tasty, it packs lots of vitamins and protein.


Goji choy.


The young shoot and the leaves of the goji choy are picked off, leaving the stems which can be boiled for extra flavor when making soup.


The stems of the goji choy are thorny, so watch out.

Goji Leaves With Egg
1 bundle goji choy, about 150 gm
1 to 2 eggs (depending on how eggy you want the dish), beaten, a small pinch of salt & white pepper added
1/8 t salt or to taste
canola oil

1. Pick the leaves off the stems carefully. Wash well (I usually wash my veggies three times) and put into a colander to drain dry before frying.
2. Heat a wok until slightly smoking and add 3 tablespoons of oil. Keeping the heat at high, throw in the goji leaves, a 1/8 t of salt, stir, cover with a lid for 10 seconds, stir and pour the beaten egg over the veg. The heat should be on high so that the veg cooks without giving out water. Continue stir-frying and when the veg is just wilted, plate up. Do not overcook.