Stir Fried Leafy Greens

1 lb. dark leafy greens
2 T peanut oil
3 - cloves garlic, minced
1/2 - inch cube ginger, grated
1 T mirin or cooking sherry
2 t soy sauce
0 - sugar
1 t toasted sesame oil or chili sesame oil

Slice the greens into 1 or 2 inch wide sections. If they have very thick stems, separate the stems from the tops.

In a large skillet, heat the peanut oil over medium-high heat. Add the garlic and ginger and then the thick stems. Stir-fry until the stems begin to soften, and then add the tops, stirring constantly for another 2 to 3 minutes.

Sprinkle with cooking wine, soy sauce, a pinch of sugar, and chili sesame oil. Stir-fry until the vegetables are bright green and the stems are tender.

This recipe will work with mustard greens, Chinese broccoli, bok choy, chard, spinach, dandelion greens, watercress, etc.

From Veganomicon