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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