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1
If using bok choy, trim off the bottoms and separate into stalks.
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2
Rinse if necessary and drain on paper towels.
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3
Cut crosswise into 2-inch pieces.
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4
If using collard greens, stem, discard stems and chop the leaves coarsely.
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5
Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket.
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6
Steam 1 minute, remove from the heat and rinse with cold water.
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7
Squeeze out excess water and drain on a kitchen towel.
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8
Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arms reach of your pan.
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9
Have the remaining ingredients measured out and near the pan.
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10
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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11
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant.
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12
Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds.
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13
Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender.
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14
Sprinkle on the sesame seeds.
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15
Remove from the heat and serve.
