I had an access of kai choy (mustard greens) from making kiam chai boey. So I googled for a recipe to figure out how to use the kai choy in another dish, and stumbled upon Lily's blog. I decided to try out the kai choy farn recipe she's got posted since it looked pretty fuss-free.
I took the liberty and added lap cheong, ginger, mok nee (black fungus) and Shiaoxing wine to the original recipe, improvised and fried the whole lot rather than just mix-in. Turned out better than I expected, hubby actually finished his whole bowl! 
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