- 1 pound dark, leafy greens, such as: mustard greens, broccoli raab, large bok choy, cahrd, spinach, dandelion greens, watercress, etc
- 2 Tbs peanut oil
- 3 cloves garlic, minced finely
- ½” cube ginger, grated
- 1 Tbs rice cooking wine or cooking sherry or mirin
- 2 tsp soy sauce
- Pinch of sugar
- 1 tsp toasted sesame oil or chili-sesame oil
Holding the greens together in bunches, slice 1 or 2 inch wide sections. If the green have any thick stems or bottoms, remove and place the stems in a bowl separate from the leafy green tops. Wash and dry both bowls of greens, and shake off any excess water.
In a large, non-stick skillet or wok, heat the peanut oil over medium-high heat. Add the garlic and ginger; cook, stirring constantly for 30 seconds. Add the think stems and stir-fry for 1-2 minutes until stems begin to soften. Add leafy tops stirring for another 2-3 minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and sesame oil. If the leaves are very large and piled high in the pan, cover the pan for a couple of minutes to sweat and wilt them so they can be easily stir-fried. Stir to combine all the ingredients. Stir-fry until the vegetables are bright green and the stems are tender but still slightly crisp. Remove from the heat and serve immediately. Serves 4-6.