Ingredients
- 1 bean paste
- 1/2 collard greens
- 1/4 c water
- 3 tb vegetable oil
- 2 tb vegetarian oyster sauce
- 1 tb soy sauce
- 1 tb garlic
- 1 tb cornstarch dissolved in
- 1 tb cilantro leaves
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.
