Stir-fry Wang Tai Miu (King Vegetable Shoot)with Garlic and Pepper

This very smooth and soft vegetable is called Wang Tai Miu in Cantonese.Or literally translated from Chinese to English as King Vegetable Shoot.Accordingly to my mom this vegetable is so easy to plants and survived.She just use the upper part with leaves and leave the bottom part stalk about 3 inch long for planting.Then she compiled all he bottom part stalks and plants into the prepared soil.After couple of weeks the fresh organic leaves will grown out!!Taaa...dah!! It's time for harvest!! This is the first time I ever ate this type of smooth soft silk like vegetable.I love it very much.If you have never try this type of green ,you should try it when you have the chance!! You can get this vegetable in any supermarket or wet market.

Ingredients:

1 1/2 lbs wang tai miu(king vegetable shoot) use hands to pluck the shoot about 1 inch each,leave the bottom part about 2-3 inch for planting
3-4 cloves fresh garlic,peeled and minced
2-3 tbsp vegetable oil
salt to taste
1/2 cup hot water
4-5 red chili pepper,slices

Method:

1:Use hands to pluck the stalk from top to bottom for about 1 inch each.Wash the vegetable couple of time in cold water,then drain it in the collard.
2:Heat wok with oil and garlic at high heat. Sauteed garlic for 30 seconds,toss in red chili pepper and wang tai miu in the wok.Then pour the hot water into the wok,top the lid over the wok for 1-2 minutes.
3:Remove the lid,add in salt to taste.Use spatula to stir the vegetable for a couple of times.Then dish out and serve warm.(Do not over cooked the green)