The huge variety of produce at the Chinese grocery lends itself so well to experimentation. Whenever I go, I pick up one two vegetables that look interesting (and are on "special") and we try them out at home. This is how I introduced the boys to snow pea shoots, kutchay, watercress, and many other unidentifiable leaves and stems.
This one was a cross between kangkong and gailan or chinese broccoli. It had the bite and crunch of gailan but the stems were much thinner. It also did not have that bitter undertone that you can sometimes get when the gailan is too mature. Needless to say, son #2 loved it.
3 handfuls of mystery vegetable (any other robust leafy veggy would work too)
5 cloves garlic, sliced
1 heaping tsp. bagoong
3 tbsp. oyster sauce
1/2 cup chicken broth
1 tsp. cornstarch dissolved in 1 tbsp. water
1 tsp. sesame oil
1. In a very hot pan or wok, saute the garlic and quickly add in bagoong.
2. Add the vegetable and stir constantly.
3. Add oyster sauce and chicken broth and stir-fry until veggies are cooked but still crisp.
4. Add in cornstarch and sesame oil.
5. Simmer for a few more seconds just until sauce thickens.
6. Serve hot.