This is a dish that's developed over the years ... I couldn't find leafy kale in any of the markets, so substituted Chinese kale (kai lan). It was delicious. The next time, I didn't have any ...

(Freeze the heads, tails and shells to make shrimp stock, for another dish.) Slice the Chinese kale stem into rounds about 5mm ( ¼in) thick. Cut the baby corn into 1cm (7/16in) pieces.