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Stir-Fried Collard Green with Shiitake Mushrooms


2 tablespoons canola oil
2 garlic cloves
½-inch piece of ginger, peeled and finely grated
1 teaspoon chili flakes
½ pound shiitake mushrooms, thinly sliced
1 large bunch of collard greens, hard stems removed, leaves roughly chopped
2 tablespoons mirin
1 tablespoon soy sauce
2 dashes toasted sesame oil


  1. Heat a wok over high heat until very hot.
  2. Swirl in oil, add the garlic, ginger and red chili flakes, and stir-fry for no more than 15 seconds.
  3. Add mushrooms and cook for one minute, or until the mushrooms are almost tender.
  4. Then add in red onion, collard greens, mirin and soy sauce.
  5. Continue to stir fry for another 2-3 minutes, or until the vegetables are crisp-tender.
  6. Add toasted sesame oil and toss well to combine.
  7. Remove from heat and serve.