Separate the leaves from the main stem of the vegetable (keep the stems, as they add contrast to the tender leaves). Thoroughly wash your leafy greens by soaking them in a large basin of water, agitating the vegetables to loosen any dirt. Repeat this process 1-2 more times, and shake off excess water. Cut the AA Choy into 3- to 4-inch (9cm) pieces and set aside in a colander.

Open the can of dace, and pour everything out (including the beans and oil) onto a plate. We used a whole can, but you can reduce to ½ a can if you like, as the dace and black beans can be salty. Using your hands or a knife and fork, shred the dace into 2- to 3-inch (5-7cm) pieces. Set aside.

Place your wok over high heat until it starts to smoke, and spread the oil around the perimeter of the wok, spreading it around to coat the surface. Add the garlic, immediately followed by the vegetables.

Stir-fry, ensuring the garlic is off the bottom of the wok and mixed with the greens. After the garlic is incorporated, gather the vegetables in the middle of the wok and cover. Cook for 30 seconds, and measure out the sugar and white pepper.

Remove the cover from the wok, and add sugar and white pepper. Use a swirling motion to spread the AA choy around the sides of the wok and quickly add the dace, black beans, and oil. Toss until everything is incorporated and the dace has warmed up. Taste for seasoning and add salt if necessary (though the dace is already salty), and serve!