If you don’t have hoisin sauce, use worcestershire sauce–it’ll add a touch of India to this Chinese dish.
1 bunch greens (choy, kale) washed
1 T grated fresh ginger
2 garlic cloves, sliced
1/4 c rice vinegar
1 T hoisin sauce or worcestershire sauce
2 T soy sauce
1. If the choy stems are thick, you may want to separate them from the leaves. Chop them into pieces; then roll up the leaves and slice them horizontally into ribbons (chiffonade). Keep the stems apart from the leaves.
2. Combine the rest of the ingredients in a saucepan. Bring to a gentle boil, then add the chopped stems. Cook these for about 3 to 5 minutes, then ease in the leaves. Cook for another few minutes, until tender, and the leaves are still brightly colored. Or, if using whole stems and leaves, put into liquid and cook for about 5 to 7 minutes.
3. Serve hot, with some of the sauce spooned over.