Chinese

Heat the wok to a good, hot wok temperature; the highest setting on your stovetop, or like I do, over the grill outside. (The burner from a turkey fryer is great for this). Put the vegetable oil in the wok and get it hot. You can use about half the oil here if you want. Add the garlic and toss until fragrant. This will take less than 30 seconds, probably. Add dou miao and salt in batches; let dou miao wilt slightly before adding more. As moisture from the leaves evaporates, add water if necessary. (I haven't found it necessary to do so yet).