ASIAN GREENS WITH GARLIC

"Blanching is the key to this delicious recipe by Mai Pham. This allows the greens to be cooked quickly, before they turn soggy and lose their flavor. When stir-frying the greens, make sure the pan is hot and use lots of garlic. The recipe works with any leafy green, including gai lan (Chinese broccoli), gai choy (Chinese mustard) and ong choy (water spinach)."

2/3 pound Chinese mustard greens (or other Asian greens)
2 tablespoons vegetable oil
2 garlic cloves, sliced
1 tablespoon oyster sauce
2 to 3 tablespoons chicken broth (or water)
Pinch of salt

Bring a large pot of water to a boil over high heat.

Separate the stems from the mustard greens and cut the greens on the diagonal into 2/3-inch-thick slices. Blanch the greens in the boiling water for about 20 seconds, or until the leaves just wilt and turn bright green. Drain and set aside.

Heat the oil in a large skillet over high heat. Working quickly, add the garlic and stir for about 20 seconds, or until fragrant.

Add the greens, oyster sauce and broth. Cook, stirring, for 1 to 2 minutes, or until the vegetables are done but still green and crunchy.

Transfer to a serving plate. Season with salt.

Makes 4 servings
Source: The San Francisco Chronicle Cookbook Volume II