No meal in our home, whether it was a simple lunch or an afternoon snack, ever went without Chinese greens. My mother even managed to have them during hard Chicago winters. She would buy them when they were cheap in the summer and dry them on the iron fire escape, like bits of laundry. Unfortunately, living in an urban environment, we didn’t have the luxury of a garden, as did my more fortunate friend
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the two oils and, when they are very hot and slightly smoking, toss in the garlic and salt. Stir-fry the mixture for 15 seconds, then quickly throw in the Chinese greens. Stir-fry for 3–4 minutes, until the greens have wilted
© 1998 Ken Hom. All rights reserved.