A Vietnamese Stir-Fry

• Chinese greens or small cabbage leaves 12 stems or small leaves
• garlic 2 large cloves
• ginger a thumb-sized piece
• green onions 6
• peanut oil 2 tablespoons
• nam pla (Thai fish sauce) a tablespoon

1. Bring a saucepan of deep water to a boil and salt it lightly.
2. Wash the greens thoroughly.
3. Peel the garlic and ginger, finely chop the garlic, and shred the ginger into matchsticklike strips.
4. Trim the green onions and cut each into two or three.
5. Warm the oil in a shallow pan or wok.
6. Toss the garlic, ginger, and green onions in the oil until deep gold, verging on being lightly browned and fragrant.
7. Drop the greens, whole or shredded as you wish, into the boiling water.
8. Leave for only a minute or so before draining.
9. Pour the fish sauce in with the garlic and gingerit will spit and sizzlethen toss with the greens and eat.

chinese greens, garlic, ginger, green onions, peanut oil, fish sauce

Taken from www.epicurious.com/recipes/food/views/a-vietnamese-stir-fry-381542 (may not work)