Chinese Greens, Thai Style

1 pound Chinese leafy greens (gai laan or jie lan)
1 tablespoon salt
1 tablespoon vegetable or peanut oil
1 tablespoon minced garlic
1 tablespoon fermented soybean paste (dao jiao)
1 tablespoon Thai fish sauce
1/2 cup water

Wash the greens thoroughly in cold water. Cut off and discard any discolored leaves. Slice any thick stems lengthwise in half.

Bring a large pot of water to a rolling boil and add the salt. Toss in the greens, bring back to a boil, and boil for a minute, then drain and set aside.

Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the garlic and stir-fry for 30 seconds, then toss in the greens. Stir- fry vigorously for about 1 1/2 minutes, then add the soybean paste and fish sauce. Stir-fry for another 30 seconds, then add the water, bring to a boil, and cover. Cook for about 2 minutes, then remove the lid. The greens should be tender and still bright green. Turn out onto a plate and serve hot or at room temperature.

Serves 4 to 6 as part of a rice meal.