Stir-fried Thai Greens

"A Wonderful way to get your greens, This recipe with exotic Thai
  flavours is made with Chinese broccoli (gai larn) is similar in
  appearance and texture to rapini, but any sturdy vegetables can be used
  such as kale, rapini, cabbage, or green beans."

Recipe By      :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00
Categories     : International                   Stir-Frying Method
Source           :  "Pooka's What's for Dinner: Gluten Free with Attitude"
  12       ounces  Chinese broccoli (gai larn)
  1        medium  onion -- sliced
  3        tablespoons  vegetable oil
  1        tablespoon  sesame oil
  3        cloves  garlic -- sliced
  1/2     tablespoon  fresh ginger root -- sliced thin
  4        whole  green onion -- cut diagonally
  2        tablespoons  cornstarch
  1/4     cup  water
  2        teaspoons  soy sauce, low sodium
  2        pinches  sugar
  2        tablespoons  fresh lime juice
            pepper to taste

Remove any blemished outside stalks from the greens. Cut the Chinese broccoli into strips, wash the greens and drain well.

Put the oil and the ginger, onions and garlic into a very large, hot wok
or other suitable pan and cook for about 30 seconds. Add the onions and
the rest of the ingredients apart from the seasoning. Stir, then add the
spinach and toss so that everything is coated in sauce. The vegetables
will sizzle and stir-fry. The oyster and soy sauce will reduce, just
coating the greens. At this point season to taste. Stir-fry for a further
minute and serve immediately.
- - - - - - - - - - - - - - - - - - -

Per Serving : 177 Calories; 14g Fat (68.3% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates.