Glorious Stir-fried Kai Lan with Mushrooms and Prawns

He took a bunch of Kai Lan. 
He snapped the stalks off and washed each leaf under gently running water.
He shook off the excess water, tore the leaves, snapped the stalks.

He lifted up the hydrated mushrooms with the cup of his hand.
He let the water trickle down between his fingers.
He sliced the mushrooms diagonally - thick, chunky pieces.

He smashed the garlic, releasing the pungent aroma.
He tossed the skin and minced the garlic.

The large fresh prawns - he shelled and de-veined.

Ready, set, cook!

He turned up the fire and heat the wok.

He swirled the oil around the wok.

The oil was smoking hot. 

He tossed in the mushrooms - they sizzled and danced.

He fried them on both sides till deeply golden;  the caramelized fragrance filled the kitchen.
He set them aside on a plate.

Into the smoking wok, he cast the prawns and garlic - sizzling, stirring, clink, clank.  
A symphony of tantalizing colour and aroma.
The prawns were almost cooked - fiery orange with hints of grey.
He set them aside with the mushrooms.

He added more oil into the wok.  He waited till it was smoking hot.
He added more garlic and fried till it was golden.
Then he threw in all the Kai Lan.
He stirred rapidly - the Kai Lan crackled, sputtered, sizzled.
He added a dollop of oyster sauce.  A splash of soy sauce.  A dash of pepper.
He stirred in the mushrooms and prawns.
Done.

The fire was off.
The hot fluffy rice ready in bowls.
The Kai Lan, mushrooms and prawns on a plate - glistening, smoky, inviting.

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In memory of Papa