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.