This is traditionally made with water spinach (kong xin cai) or Chinese broccoli. Without access to a Chinese supermarket on most days, I’ve found that kale or swiss chard work just as well, for a hardy leafy green with a hint of bitterness that perfectly complements the lap cheong and garlic. (The lap cheong, on the other hand, you can order from Amazon!) If you do find water spinach or Chinese broccoli, see Notes below on how to prepare them.
Oyster sauce is more pungent than teriyaki, but will add a similar umami boost if you have that on hand instead. If you don’t have either, you can mix together 1-2 tablespoons soy sauce with a teaspoon of sugar, and use that.
If you happen to have water spinach or Chinese broccoli on hand, separate the stems from the more tender leaves, chop the stems into bite-size pieces, and cook the stems first, for an extra 2-3 minutes, before adding the leaves–the leaves will cook faster than the tougher stems.
For the kale, you can remove the tougher ends of the ribs, but I left a bit in towards the middle because I didn’t mind them.