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Stir-Fried Greens With Oyster Sauce

ethnic, side dishes, vegetables

1/2 lb collard greens
3 tablespoon vegetable oil
1 tablespoon garlic, chopped
----SEASONINGS----
1 tablespoon soy sauce
1 tablespoon bean paste
2 tablespoon vegetarian oyster sauce
1 tablespoon cornstarch dissolved in
1/4 cup water
----GARNISH----
1 tablespoon 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. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

Yield: 6 servings

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