My secret to this crisp, savory dish lies in quick cooking. All the cutting can be done ahead of time, with the actual cooking accomplished at the last minute. Serve it alongside a spicy meal of blackened fish fillets.

Ingredients:

2 tablespoons peanut oil

1 clove garlic, minced

8 scallions, thinly sliced (white and light green parts only). Save 1 tablespoon for garnishing

2 pounds RATTO BROS. Chinese Mustard Greens

1 tablespoon light soy sauce

1 tablespoon rice wine or dry sherry

2 tablespoons chicken stock

1 teaspoon cornstarch

Hot pepper sauce to taste (optional)

Instructions

Heat the oil in a wok over high heat.  Add the garlic and all but 1 tablespoon of the scallions, and cook, stirring for 10 to 15 seconds.  Be careful not to over cook them. Add the greens and stir-fry until just wilted, about 5-6 minutes.

In a small bowl, stir together the soy sauce, rice wine or dry sherry, chicken stock, and cornstarch. Stir this mixture into the greens and continue to cook, stirring or tossing constantly until the sauce is thickened, no longer than 2 minutes.  Garnish with the remaining scallions and serve immediately. Serves 6.