Well, neither happened, but I still think I achieved success.
With advice from Young herself, I tweaked her recipe for Stir-Fried Garlic Spinach to make use of a large bunch of tender kale I had in the refrigerator. It needs to be prepped and cooked a bit differently, but the variation was simple and the results delicious.
In a small bowl, combine a tablespoon each of broth - I used a cube of frozen vegetable stock - sherry and soy sauce. Stir to combine.
Start the stir-fry as described on page 202. After flipping the greens a few times, add soy mixture and cover for 1 minute to steam. Remove lid and stir fry constantly until liquid cooks off. Add salt and sugar as directed. Toss a few more times then transfer to a serving dish and serve immediately.
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