Soak the vegetables in a tub of cold water with 2 teaspoons salt for 3-5 minutes. Run water in between the leaves and the stem to get rid of any dirt. Rinse well. Trim the bottoms.

Cut them lengthwise into 4 sections. You may have to rinse out more grit in between the leaves.

In a large frying pan on medium heat, add oil and garlic. Stir fry for 30 seconds or until the garlic is fragrant.

Add the vegetables. Stir in the chicken bouillon if using. Add water. Cover and let cook for 1 minute.

Stir fry until the liquid has evaporated and the vegetables are fork tender.

Remove to a serving platter. Drizzle with soy sauce and sesame oil.