Hi there! I’m Ayamaama. Today, I’d like to share a stir-fried vegetable recipe that I learned from my husband’s friend’s mother.

In Japan, there’s a common saying that you should add seasonings in the order of “sa-shi-su-se-so” when cooking, and the same goes for Chinese-style stir-fried vegetables—just a slight change in the order can make a big difference in flavor, so give it a try!

Ingredients

• Kai Lan (a vegetable similar to Chinese broccoli, with crunchy stems that are delicious)

• Garlic

• A pinch of salt

・A small amount of water

• A small amount of oyster sauce

• If you’re using ingredients available in Malaysia, you can also make moringa leaves and choy sum (a garlic chive-like vegetable) using this same method for a delicious result.

If you’re using ingredients available in Japan, you can make delicious stir-fried choy sum (naenohana) and molokhia. (I haven’t tried it yet since I haven’t been back to Japan in a while 😅) You can also make great dishes with vegetables that have a crisp, crunchy texture—something commonly enjoyed in Chinese cuisine. But in Japan, there aren’t many vegetables with that kind of satisfying crunch, are there? I first tried gai lan and choy sum when I came to Malaysia, and they were absolutely delicious 😋

How to Make

1. Rinse the kale with water. Add a little baking soda and soak for about 10 minutes to help remove any pesticides or residues from the leaves. Be careful not to soak them for too long, as this can cause vitamins to leach out.

2. Heat some oil in a pan over high heat, stir-fry the chopped garlic briefly, and add a pinch of salt. This is the key step!!!

You’re still thinking you should add salt at the very end, aren’t you?! (I used to think the same thing until someone taught me otherwise 😆) Add the salt BEFORE adding the ghee! That’s the secret to getting that authentic restaurant-style flavor 🤩👍 I was amazed to learn that such a simple change in timing can make such a huge difference in taste 😮

3. Once the garlic is fragrant, add the geylang and a splash of water, keeping the heat high.

4. Cover and steam for about 1 minute. (Since the stems of this particular gai lan are slightly thicker, steam for about 2 minutes instead.)

5. Finally, stir in a little oyster sauce to finish!!!

1. Rinse the kale with water. Add a little baking soda and soak for about 10 minutes to help remove any pesticides or residues from the leaves. However, avoid soaking it for too long, as this can cause the vitamins to leach out into the water.

2. Heat oil in a pan over high heat, briefly sauté the chopped garlic, and add a pinch of salt.

Here’s the key point!!!

You still think you should add salt at the end?! (Well, I used to think that too until someone told me otherwise 😆) You need to add the salt BEFORE putting in the galangal! That’s the secret to getting that authentic restaurant-style flavor 🤩👍 I was amazed to learn how much the taste changes depending on when you add the salt 😮

3. Once the garlic is sautéed, add the ghee while keeping the heat high, and pour in a small amount of water.

4. Cover and steam for about 1 minute. (Since the stems of this particular gai lan are a bit thick, steam for about 2 minutes.)

5. To finish, stir in a little oyster sauce and you’re done!

Tonight’s dinner 😋

I managed to get some fresh bean sprouts and cilantro, so I made a stir-fry with pork, bean sprouts, cilantro, and 🥕

Gai Lan Stir-fry

Boiled Okra

Miso soup

The Gai Lan was perfectly crisp-tender, with a savory touch of salt and oyster sauce, and a fragrant hint of garlic—absolutely delicious!

Thank you for the meal!