Malanzhan stir-fired tongcai vegetables

Ingredients:

• 1 bunch of Tongcai or any leafy green vegetable of your choice (bok choy, gai lan, spinach, etc.)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup of sugar
• 1 cup of fish sauce
• Malazhan sauce
• Salt and pepper to taste
  

Cooking methods:

1. Wash and chop the Tongcai or leafy green vegetables into bite-sized pieces. Separate the stems from the leaves as the stems may need slightly longer cooking time.
2. Add minced garlic in the wok, stir fry until become fragrant.
3. Add the vegetable stems to the wok first, as they generally take longer to cook. Stir-fry for 1-2 minutes until they start to soften.
4. Add the leafy parts of the vegetables and continue to stir-fry for an additional 1-2 minutes until they wilt.
5. Pour Malazhan sauce, fish sauce and sugar into the wok. Toss well to coat the vegetables evenly.
6. Continue to stir-fry for another 1-2 minutes until the vegetables are tender yet still vibrant and not overcooked.
   

Tips:Optionally, you can garnish with additional chopped green onions or sesame seeds for added flavor.

Serve the stir-fried Tongcai vegetables hot as a side dish alongside rice or noodles.Feel free to customize this recipe with your preferred vegetables and adjust the seasonings to suit your taste.