Flash-Cooked Greens With Garlic

1. 1

   Cut away tough ends from snow pea shoots, watercress or other greens. In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove.

2. 2

   Heat a large nonstick skillet or a wok over high heat. Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.

3. 3

   Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.