3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon hot chile paste (optional)
1¼ pounds fresh spinach, watercress or other leafy green, rinsed and drained
1 teaspoon canola or corn oil
1 teaspoon toasted sesame oil
Mix all the dressing ingredients together.
Remove any tough stems from the greens. Heat a wok or large pot, add the oils, and heat over high heat until near smoking. Add the greens, and toss about 1 minute. Add the dressing, and continue stir-frying about 30 seconds, until the leaves are slightly wilted but still bright green. Serve greens and sauce hot, at room temperature or cold.
"A Spoonful of Ginger" by Nina Simonds (2011 Knopf)