Stir-fried asian greens in garlic and chiles
- 1 bunch Red Choi or other Asian green
- 4 cloves garlic, roughly chopped
- 2 fresh chiles (to your taste and heat preference; Cayenne for hot or Jimmy Nardello for a more mild flavor... removing the seeds will reduce the heat as well), stemmed and sliced on the bias.
- 3 tablespoons peanut oil
- 1/4 teaspoon salt
- Inspect the greens for any wilt and then wash in a sink or bowl full of the coldest water possible. Repeat the washing several times making sure the water is very cold.
- Slice the greens into pieces slightly larger than bite size. Slice the ribs and stems into 1" pieces. Split any large or wide stems in half.
- Heat the peanut oil in a wok or heavy bottomed dutch oven until heated through and shimmering. Add the garlic, chiles and salt and cook for about 1 minute. The garlic should be fragrant but make sure it doesn't start to turn brown.
- Add the greens and increase the heat slightly. Stir fry for 4 minutes or until the leaves just begin to go limp but the stems are still crunchy.
- Using tongs turn the greens out onto a plater or plate in a single layer. Avoid piling them into a bowl as the cooking may continue. Serve immediately.