Instructions:

1. Cut off 0.5~1cm of the talinum’s stem from the root portion. Separate each stalk and wash separately, using running water or plunging a few times into a pot of water to remove the dirt.
2. Next, cut or snap each stalk crosswise to separate the leaves and the stems. Drain the leaves and stalks separately in different containers. 
3. Cut the stems at an angle. This will make the stem tender-crisp and not need to be cooked excessively long to become soft, as the color of talinum will turn dull after prolonged cooking.
4. In a small bowl, mix your soy sauce, oyster sauce, and sesame oil until everything has been combined well. Set it aside.
5. Heat some oil in the pan.
6. Add the chopped garlic and ginger and sauté over low to medium heat until fragrant and slightly brown, careful so as not to burn the garlic.
7. Cook the ground beef with the garlic and ginger until brown.
8. Add the talinum stems and stir-fry over high heat for 2 minutes, then add the leaves, and continue cooking. They will cook to tender-crisp simultaneously and save the step to blanch in a separate pot of water.
9. Add in the mixture from the small bowl. Season with salt and sugar at any time during the stir-frying process.
10. Whenever the liquid in the pan starts to dry out, add 15~30ml of water to the pan to continue stir-frying over high heat. Try to keep a minimum of water in the pan, as too much water will reduce the pan’s aroma. There should be a constant sizzling sound throughout the stir-frying process.
11. Depending on the size of the talinum, check the doneness (the best is to eat one to test), and dish out immediately when it is tender-crisp. If it is not done yet, add another tablespoon of water to stir-fry further. Keep an eye on the color of the talinum, as it will lose its vibrant color if you overcook it.
12. Turn off heat. Transfer to a plate and serve.