- 1 lb of any greens selected from your share
- 2 tbs peanut oil
- 3 cloves garlic, minced finely
- 1/2-inch cube of ginger, grated
- 1 tbs rice coking wine, cooking sherry, or mirin
- 2 tsp soy sauce
- pinch of sugar
- 1 tsp toasted sesame oil or chile-sesame oil
Slice the greens into one or two inch wide sections, removing any thick stems. Wash, dry, and shake off any excess water. In a large nonstick skillet or wok, heat the peanut oil over medium high heat. Add the garlic and ginger, cook, stirringconstantly for thirty seconds. Add the thick stems and stir-fry, for about one or two minutes, until stems begin to soften. Add the leafy tops, stirring constantly for another two to three minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil. If the leaves are very large and piled high in the pan, cover the pan for 1 – 2 minutes to sweat and wilt them so that they can easily stir-fried. Stir to combine all the ingredients, stir-fry until the veggies are bright green and the stems are tender but still slightly crisp.
Remove from the heat and serve immediately.