Heaping ceramic bowls of jasmine rice with portions of this stir-fry constitute Asian “comfort food” at its best. This may require two large pans, or need to be cooked in two batches.

INGREDIENTS | SERVES 8

• 1 bunch (about 1 pound) collard greens, thinly sliced
• 1 small head (about 1 pound) Chinese cabbage (barrel-shaped napa cabbage), thinly sliced
• 1 bunch watercress, stem ends trimmed
• 2 tablespoons peanut oil
• 1 package (10 ounces) white or cremini mushrooms
• 1 large “horse” carrot or 2 cello carrots, peeled, sliced thinly on the bias (diagonal)
• ¼ pound snow peas, halved diagonally
• 1 medium red onion, halved and sliced with the grain
• 2-inch piece ginger, julienne
• 3 cloves garlic, finely chopped
• Salt and white pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon Chinese cooking wine or dry sherry (optional)
• 1 teaspoon Asian sesame oil
• Black sesame seeds or toasted white sesame seeds for garnish (optional)

1. Mix together the collards, cabbage, and watercress; wash thoroughly and dry. Heat the peanut oil in a large skillet (13 inches) over high heat until it is shimmery, but not smoky.

2. Add the mushrooms, carrots, snow peas, onion, ginger, and garlic; sauté 2 minutes, stirring frequently, allowing some parts to brown. Season it well with salt and white pepper.

3. Add the greens, soy sauce, wine, and sesame oil. Toss or stir; cook only 1 minute, until the greens begin to wilt.

4. Serve immediately, with jasmine rice and a sprinkling of sesame seeds.