|Spring greens||6 Ounce|
|Garlic||1 Clove (5 gm), crushed|
|Peanut oil||1 Tablespoon|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (5/8 U.S Cup)|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
Wash, drain and cut the greens into suitable pieces.
Gut the ginger into thin strips.
Fry the garlic in the oil until golden and then discard it.
Add the greens, ginger, ginger sherry and stock and cook very quickly at a high heat for just under 2 minutes.
If, by this time, the stock is almost absorbed, add a little more.
Add the seasonings and soy sauce and bring to the boil.
Push the greens to one side of the pan and stir the cornflour, blended with the water, into the stock.
Continue to stir while boiling for 1 1/2 minutes.
Turn into a heated serving dish.