Szechuan Collard Greens

A great fusion twist on a southern staple, courtesy of Alabama-born flutist and conductor Ransom Wilson. The true beauty of this recipe lies, however, in the stir-fry sauce, which is leagues better than anything I've purchased in a bottle, and can be used in a variety of dishes.

To make the stir-fry sauce, whisk together a minced clove of garlic, a teaspoon of molasses, one and a half tablespoons soy sauce, one tablespoon of dark sesame oil, one tablespoon Japanese sake, two tablespoons white vinegar, one teaspoon red pepper paste and one teaspoon cornstarch.

Heat two tablespoons of oil in a large wok on high or medium high heat, and stir-fry three or four minced scallions for only about 30 seconds or so, before they brown. Add in three tablespoons of peanuts and a minced jalapeño, cook for another minute or so, and then add the garlic. After the garlic softens, add the bunch of coarsely chopped collard greens and cook for a couple of minutes, until the tough stalks become tender. Add the stir-fry sauce and cook until the collards are coated.