1/2 c. vegetable oil
10 cloves garlic, pressed
ginger root (fresh), grated
greens (kale, collards, chard, mustard, bok choy, rapini; fresh), chopped
sherry, Chinese rice wine or mirin
white vinegar or lemon juice (fresh; optional)
sugar or honey
water
soy sauce or fish sauce

This dish will probably need to be done in at least 3 batches, depending on the size of your wok or pot. Divide the ingredients proportionally for each batch. Sauté the garlic and ginger in oil on medium heat for 1 or 2 minutes. Add the greens and stir-fry for 1 minute. Add the remaining ingredients, except the soy or fish sauce. Continue to stir-fry until the greens are tender. Toss the soy or fish sauce with the greens right before serving.