is the owner of Nicole Poirier NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.
Serving Size: 4-6 servings
10 oz greens – ong choy,
kale, spinach, dandelion, chard, bok choy, cabbage, whatever! 1 Tablespoon coconut oil
garlic clove 1 roughly chopped red chili
⅓ c No Shucks “oyster” sauce mixed with 2 Tablespoons of water
Heat a frying pan or wok over high heat until a drop of water thrown in it sizzles.
Toss in the coconut oil, garlic, and chili pepper and stir fry until the garlic starts to turn golden.
Add the greens and toss well to wilt slightly.
Pour in the sauce & water mixture and mix well again while it steams through.
Serve hot, hot, hot!
Link to the original recipe