Stir-Fried Collard Greens with Mushrooms

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    1. 1. In a small bowl, combine soy sauce, rice wine vinegar, squeezed orange juice and corn starch.
    2. .
    3. 2. Heat a wok over high heat until very hot. Swirl in oil, add the garlic, ginger and red chili flakes, and stir-fry for no more than 15 seconds.
    4. .
    5. 3. Add mushrooms and cook for one minute, or until the mushrooms are almost tender. Then add in red onion, collard greens, and the prepared orange-soy sauce mix. Continue to stir fry for a further 2-3 minutes, or until the vegetables are crisp-tender. Dash in white pepper powder, and toasted sesame oil (if using). Stir well to combine. Remove from heat and serve.