These two styles can be done with *any* vegetable. Spinach and broccoli are trademark for the first one. Cabbage, string beans for the second.
These are really good, very healthy, and 100% authentic.


Prep + Cook time: < 5min
Eaten with rice.

Qingchao style - "Clear-fried" style:
Trademark vegetables: Spinach, broccoli

-Garlic (not necessary)
-Ginger (my own addition - not traditional)
-Salt (a little or to taste)
-Oil

1. Bring oil to boil in wok or cylindrical pan.
2. Fry garlic for 20 secs.
3. Add Spinach and salt. Fry until Spinach begins to loose its shape a little.

DONE
It's really good, very healthy, and it's 100% authentic.

If you like it spicy --
Mala style - "Tingly-spicy" style:
Trademark vegetables: String beans, Cabbage (not the "Chinese Cabbage")

-A couple Sichuan chilies (whole or cracked/cut open)
-Two big pinches of Chinese Peppercorn (Hua jiao)

This style is done exactly like the "Clear-fried," except that you add these two ingredients at the beginning. Careful not to let the chillies and peppercorns burn! Stir a lot!

The peppercorns add a tingly, almost spicy flavor. I've never found this flavor in Chinese restaurants in the West, perhaps because we're not used to it. It's often found in Sichuanese dishes.

Again, these styles really be used for any vegetable. Try using cucumbers too!

A Shanghainese (I think) variant is to do the "Clear-fried" style with cucumbers, except you don't use garlic or ginger. Once everything's done and on the serving plate, liberally sprinkle sugar over the cucumbers. ;-)

-->Meat:
Uh...you're on your own. I'm vegan. XD

Seriously, though - I think what you would do is cook the meat. When things are more or less done, you put the meat on one side of the pan. You fry the garlic with a spoon each of Haisun Sauce and/or Fermented Bean Sauce (fry 10 secs). Finally, you add the chillies and peppercorns for a little, then you mix everything with the meat. Add a *little* water if you think it'll help get the sauces into the meat better.

Don't take my word on this, though. That's just how I think you'd do it. ;-)