1 bunch gunsho, woody ends snapped off
2 cloves garlic, peeled and minced
2 shallots. minced (optional)
oil for frying
scant 1/4 cup oyster sauce
3 T. rice wine
This is a very quick recipe to put together. Have all or your ingredients ready so that the gunsho is still hot once the sauce is made.
Steam the greens until just tender. Alternately, blanch in salted boiling water for about 45 seconds.
Fry the garlic and shallots for a minute or so in a little bit of oil, until they begin to get golden brown.
Stir in the oyster sauce and rice wine, bring to a boil. Let the sauce cook for a minute and then pour over the steaming-hot greens.