Serves 2

2 or 3 double handfuls of greens (any sort, even sprouts) finely shredded
Groundnut oil
A knob of ginger - about as big as a walnut
2 fat garlic cloves - thinly sliced
4 scallions - finely chopped
3 small red chillies - seeded and finely chopped
Sesame oil (optional)

Rinse the greens in cold running water. Warm some groundnut in a wok or large pan over a moderate heat. Shred the ginger finely; it should be like small matchsticks. Throw the sliced garlic cloves into the pan, then the ginger, the chopped scallions and the chopped chillies. Stir fry for about thirty seconds.

Add the shredded greens, salt, and a little ground black pepper. Pour in a little water - no more than a couple of tablespoons. Continue to stir fry over a moderate heat while all is bubbling and sizzling. If it is not, then turn the heat up. When all is hot, shake over a little sesame oil, though this is not essential, and eat immediately.