My Home Recipe

Ingredients:
Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale, swiss chard, etc.) about 1 lb.
3-4 cloves garlichot red chile (optional)
oil
salt
MSG

How to Prepare:

1. Chop the vegetable in large pices, wash in a large bowl, drain water.
2. Cut garlic into large pieces.
3. Cut red chile on diagonal, one or two slices is okay if the chile is very hot.
4. Heat about 3 T. oil in wok until hot. Swirl the oil around with spatula.
5. Add garlic and chile. Add about 1/2 t. salt.
6. Stir briefly with spatula, don’t let garlic brown. Throw in the vegetables. Stir briefly.
7. Add more salt to taste, probably another 1/4-1/2 teaspoon.
8. Add about 1/4 teaspoon MSG. Stir some more.
9. If it is a very watery vegetable like Spinach you won’t need to add any water. Other vegetables need some water.
10. If it needs water add 1/4-1/2 cup. Tender, watery vegetables only need 1-2 minutes to cook, others like cabbage or kale may need up to 5 minutes, it also depends on how soft or crunchy you like them.
11. Transfer to serving dish and eat immediately. Eat the garlic, too, it’s yummy.

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