炒め物（小松菜のオイスターソース炒め）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

容器に(A)を入れて、よく混ぜ合わせる。

にんにくの皮を剥き、粗みじん切りにする。
小松菜は芯を切り落として、芯と茎の部分を洗う。
小松菜の芯は細かく、茎は4～5cm幅、葉はざく切りに切る。

Add rice oil to a frying pan, add the garlic and fry over medium heat.
Once the garlic is cooked, add the sliced chili peppers and the cores and stems of the komatsuna and stir fry over high heat.
Once the komatsuna has been thoroughly coated with oil, add 1.
Add the komatsuna leaves, tearing them apart with your hands.
Add the sesame oil, black pepper, and sake, and stir-fry everything together.
Sprinkle with salt to taste and it's done.