Stir fry greens is one of the easiest dishes to whip up. Most vegetables can be cooked this way. The best thing is a variety of greens and vegetables can be used and this dish can never, never be boring. In fact, the selection of vegetable I used for this dish is my favourite Peking Cabbage (very crunchy), dried wood fungus (for color and good for blood circulation), sugar snap peas (sweet), baby long beans (also very crunchy), carrots (vitamin for the eyes) and a bunch of enoki mushrooms (chewy and gathers gravy).

Simple as it sounds, this is a nutritious clear soup fit for everyone. Most likely originated from mainland China, this delicious wonder has found its way to my home and placed itself comfortably on my dining table and has never left since. This recipe serves 4 persons.