Stir fry greens is one of the easiest dishes to whip up. Most vegetables can be cooked this way. The best thing is a variety of greens and vegetables can be used and this dish can never, never be boring. In fact, the selection of vegetable I used for this dish is my favourite Peking Cabbage (very crunchy), dried wood fungus (for color and good for blood circulation), sugar snap peas (sweet), baby long beans (also very crunchy), carrots (vitamin for the eyes) and a bunch of enoki mushrooms (chewy and gathers gravy).
I am not my usual self these 2 weeks but hopefully will be back on my cooking schedule soon. I should be getting sick of all the take-outs and restaurant food in due time. Took a short break to Penang right before the school holidays last week. I must have eaten almost everything I could get my hands on, from my all-time favourite shellfish the "Balitong" to the real "Penang curry mee". We tried this new restaurant at Gurney Drive, which is NOT difficult to find called "Bali Hai". It is well stock with live seafood from snow crabs, spider crabs, lobsters, geoducks and you-name-it shellfish, they've got it. Really fresh stuff! I must say.
I picked up a book on "Five-a-Day, fruit and vegetable cooking" sometime ago. What it says makes sense to me anyway. If we need to eat fruits and vegetables, why not eat different types of them together as a dish. Each vegetable or fruit has its own plus points. For example, petai (stinking bean) which has a very pervasive smell but is considered a very highly sought after ingredient in Malaysia especially when cooked with 'sambal belacan' and dried shrimps.