Title: Stir-Fried Greens with Oyster Sauce
Categories: Side Ethnic Vegetable
Yield: 6 Servings

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

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