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.