Serves:

Ingredients:

1/2 lb Collard greens
3 tb Vegetable oil
1 tb Garlic, chopped
1 tb Soy sauce
1 tb Bean paste
2 tb Vegetarian oyster sauce
1 tb Cornstarch dissolved in
1/4 c Water
1 tb Cilantro leaves, chopped

Method:

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.
Puangkram C.
Schmitz & Michael J.
Worman, "Practical Thai Cooking"