I seldom fry kai-lan as it always is sprayed with strong insecticides and the smell is overwhelming. But I cannot resist the crunchiness of its stalk. The greeness of the stalk attracted me when I saw it at the market and brought it home.
The vegetables was totally soaked in water for at least half an hour and rinsed many times to get rid of the chemical. It was stir-fried in high heat with marinated pork and rice wine.