Beef, or any other meat. Also firm tofu, steamed tempeh. I usually use ground meat here. You want to use meat that cooks quickly, so don’t use stew meat, unless you want to braise this, in which case it’s no longer a stir fry. I’ve made this with many greens, even romaine lettuce–again cooking time of the green will depend on the type of green. Serve it with rice or other cooked grain.

1 lb (ground) beef, thinly sliced if need be
2 T peeled, grated fresh ginger
3 – 4 garlic cloves, minced
1 c finely chopped leek or onion
1 c grated carrot, optional
1/4 t (smoked) paprika
1/2 t crushed red pepper flakes, or to taste
1/2 t salt
1 T vegetable oil
1 large bunch greens, stemmed if necessary, coarsely chopped
1/2 c broth or water (though try to use broth)
fresh ground black pepper, to taste

1. Combine beef, ginger, garlic, leek, carrot if using, paprika, pepper flakes and salt in a bowl. Allow to sit, if possible for a bit, perhaps while you prepare the greens.

2. Heat oil in a large skillet. Add beef mixture and cook, stirring frequently, until the beef loses its pinkness, about 4 – 5 minutes.

3. Stir in greens, in batches if necessary. Cook for about 5 more minutes, stirring now and then, until the greens are wilted and tender. Increase heat some and add the broth, and scrape the bottom of the pan, if necessary (deglazing in other words). Season with pepper and serve.