noodle fan

I raised the surrender flag stir frying this vegetable at home because, invariably, by the time I plate it and serve it at the table it has turned or beginning to turn the color of very dark olive green and is chewy and dry. I had a very hot wok and stir fried for just about a minute. A very sad contrast to the Google images of the dish that had a bright green color and a bit of sauce I drool on.