Greens, Oriental Style

Once again, a great recipe with no credits. Sorry! Wish I could tell you
from whence it came. I can tell you this, however - tt is very versatile
and simple to prepare, in addition to being healthy and delicious.
What more could we ask?

3 tablespoons soy sauce
1/4 cup sake or dry Sherry
2 teaspoons rice vinegar
2 teaspoons barley malt (available
in natural food stores)
1 tablespoon finely grated fresh gingerroot
3 tablespoons Asian sesame oil
3 (or more) garlic cloves, minced
1 cup thinly sliced onions
6 cups coarsely chopped Bok Choy, Swiss
chard, kale, or Chinese cabbage or
9 cups fresh spinach
1/2 cup vegetable stock, chicken stock,
or water
1 teaspoon cornstarch
Thinly sliced scallions

In a small bowl stir together the soy sauce, sake or Sherry, rice vinegar,
barley malt and ginger. Set aside.
Heat the sesame oil in a wok or large skillet. Stir-fry the garlic and onion
until the onion is nearly tender. Add the greens and continue to stir-fry
over fairly high heat until wilted but not mushy. Add the sauce mixture
and toss to combine.
Add the cornstarch to the stock or water, whisking to combine well, and
add this mixture to the vegetables. Stir-fry a moment or two until the
sauce is slightly thickened. Garnish with the scallions.