2 bunches spinach or chard or 1 head Chinese leaves or 450 g (1 lb) curly kale
3 garlic cloves, crushed
5 cm (2 in) fresh root ginger, peeled and cut in matchsticks
45 - 60 ml (3 - 4 tbsp) groundnut oil
115 g (4 oz) boneless, skinless chicken breast, or pork fillet, or a mixture of both, very finely sliced
12 quail's eggs, hard-boiled and shelled
1 fresh red chilli, seeded and shredded
30 - 45 ml (2 - 3 tbsp) oyster sauce
15 ml (1 tbsp) brown sugar
10 ml (2 tsp) cornflour, mixed with 50 ml (2 fl oz) 1/4 cup cold water
1. Wash the chosen leaves well and shake them dry. Strip the tender leaves from the stems and tear them into pieces. Discard the lower, tougher part of the stems and slice the remainder evenly.
2. Fry the garlic and ginger in the hot oil, without browning, for a minute. Add the chicken and/or pork and keep stirring it in the wok until the meat changes colour. When the meat looks cooked, add the sliced stems first and cook them quickly; then add the torn leaves, quail's eggs and chilli. Spoon in the oyster sauce and a little boiling water, if necessary. Cover and cook for 1 - 2 minutes only.
3. Remove the cover, stir and add sugar and salt to taste. Stir in the cornflour and water mixture and toss thoroughly. Cook until the mixture is well coated in a glossy sauce.
4. Serve immediately, while still very hot and the colours are bright and positively jewel-like.
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