Prepare the leaves: If using fresh chili pepper leaves, wash them thoroughly and remove any tough stems. If using frozen, thaw them before cooking.
Heat the oil: In a large pan or wok, heat the vegetable oil over medium heat.
Sauté aromatics: Add the minced garlic and sliced onion to the pan and sauté for 2-3 minutes until fragrant and softened.
Add the chili pepper leaves: Toss in the chili pepper leaves and stir-fry for about 3-4 minutes. The leaves should soften but still retain their vibrant green color.
Season: Add the soy sauce, sesame oil, and a pinch of sugar (optional) to enhance the flavors. Stir well to combine and cook for another 1-2 minutes.
Adjust seasoning: Taste and adjust with a pinch of salt or additional soy sauce, depending on your preference.
Serve: Transfer to a serving dish and enjoy as a side dish or pair it with rice for a light meal.
Tips:
- For an added protein boost, you can stir-fry the dish with some tofu or chicken strips.
- You can experiment with adding other vegetables like bell peppers or carrots for more color and texture.
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