1/2 lb Collard greens
3 tb Vegetable oil
1 tb Garlic, chopped
---------SEASONINGS---------
1 tb Soy sauce
1 tb Bean paste
2 tb Vegetarian oyster sauce
1 tb Cornstarch dissolved in
1/4 c Water
----------GARNISH----------
1 tb Cilantro leaves, chopped
Wash the vegetables. Cut leafy greens into 2" lengths. Heat the wok in oil over high heat & add the garlic. Stir-fry until it is light brown, then add the greens & seasonings. Stir-fry for 3 to 5 minutes more. Transfer to a serving dish, sprinkle with the cilantro & serve hot. VARIATION: In place of the collards, use mustard greens, bok choy or broccoli.
