2 big bunches tatsoi, bok choy or other mustardy/cabbagey greens, chopped, stalks even more finely chopped so they cook evenly
1 (10 oz.) pkg. mushrooms, cleaned and quartered
2 bay leaves
2 Tbsp. peanut oil
2 tsp. turmeric
2 tsp. cumin seeds (ground cumin would be acceptable, but the seeds really pop nicely in your mouth)
5 cloves garlic, minced
1 onion, sliced thinly
Heat oil in wok or large frying pan. Add garlic and stir, one minute. Add onions and spices and cook, stirring, another 1-2 minutes. Add mushrooms and tatsoi and stir well to wilt, then cover and cook until soft, about 5 minutes. Serve over rice.
Leftovers are fantastic the next day.