Spicy Stir-Fried Collard Greens With Cabbage

Collards can handle a long braise, but they're just as good cooked fast in a hot wok, where they stay a little crunchy. Grab a bunch of collards and a small head of red or green cabbage at the market.

Serves 4 · 20 minutes

Ingredients

• 2 tablespoons Shaoxing rice wine or dry sherry
• 2 tablespoons chicken broth, vegetable broth or water
• 1 tablespoon soy sauce
• 2 tablespoons peanut, rice bran or canola oil, divided
• 2 teaspoons minced ginger
• 2 garlic cloves, minced
• ¼ teaspoon ground toasted Sichuan pepper or red pepper flakes
• 2 cups shredded red or green cabbage
• 1 pound collard greens, stemmed and roughly chopped
• Salt

Instructions

1. Stir the rice wine, broth and soy sauce together in a small bowl. Set all your ingredients next to the stove.
2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two.
3. Pour 1 tablespoon of the oil around the sides of the pan and swirl. Add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
4. Swirl in the remaining oil, add the cabbage and collards and stir-fry over high heat for about 1 minute, until the greens begin to wilt.
5. Sprinkle with salt, toss, then add the soy mixture. Stir-fry 2 minutes more, until the greens and cabbage are crisp-tender. Serve right away.

Tips

• The cooking takes minutes, but you can wash, chop and mix everything hours ahead.

Adapted from NYT Cooking.