Because of the short time this dish takes to cook you can do the prep and then cook it when everything else for your chinese feast is ready.
Makes enough for four to six as part of a larger feast.
Prepare the greens; if you have greens with long stalks then cut the top leaves off. You can either use the leaves in this dish by chopping them finely and tossing them in at the end. If you have other greens like bok choy, then cut them in half or in quarters depending on the size.
Mince or finely chop the garlic and add to a very hot wok or pan with a little oil. After a few seconds add the greens. Toss the greens until the turn bright green (any time between half a minute to two minutes depending on the size of the greens). Add the mushroom sauce and coat the vegetables well.