from  Chopsticks, Cleaver and Wok by Jennie Low 6 oz eggplant                                                                        Sauce: 1/3 cup chicken stock 5 Tbsp oil                       

From Leafy Greens Mark Bittman *The terms ‘mustard’ greens and ‘Asian’ greens are used interchangeably. 1-1½ lbs mustard greens, washed & trimmed                2 Tbsp peanut oil 1 tsp 5-spice powder                                   

This is Asian Heritage Appreciation Week! Many if not all of this weeks’ items would all be found in a typical wok in a typical Chinese, Vietnamese or Korean home. All the veggies would be chopped just right and the sauces would complement perfectly. In Your Share This Week Tah