1bunchleafy greensSpinach, bok choy, broccoli will also work.
Preferably, stir fry leafy greens right after something meaty and flavorful that was in the same pan. In this case, we cooked this in the same pan we used to cook the minced pork tofu. Put the stove on high and add about 1 tbsp oil.Add chopped garlic and salt to cook in the oil and meat sauces. Stir. Once the garlic begins to brown, add the stems into the pan to cook first (if any). A minute later add the leaves in and stir.
Lower the temperature to medium heat and stir until the leaves have shriveled up and all the meat juices have been soaked up.
I personally love broccoli in this dish. The unique shape of broccoli means all the juices get stuck in the flower, making each bite really tasty. Since broccoli is harder, just cook it a bit longer so that it isn't raw.