1 pound collard greens — chopped
3 Tablespoons vegetable oil
4 garlic cloves — crushed and minced
1 tablespoon finely minced fresh ginger
1 teaspoon sugar
2 tablespoons regular soy sauce — or Kikkoman
1 tablespoon dry sherry
1 tablespoon sesame oil
Rinse the collard greens in a colander.
Heat the vegetable oil in a wok until smoking. Add the collard greens, garlic, ginger, and sugar. Stir-fry until the collard greens are bright green in color, approximately 3 minutes.
Add the soy sauce, sherry, and sesame oil and stir-fry for 1 minute. Serve at once.
T-fal Specialty Nonstick Jumbo Wok Cookware, 14-Inch, Black