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Thai style Chinese Greens

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

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1 lb. Chinese leafy greens (gai laan or jie lan)
1 T. salt
1 T. vegetable or peanut oil
1 T. minced garlic
1 T. fermented soybean paste (dao jiao)
1 T. Thai fish sauce
1/2 C. water

  • Wash the greens thoroughly in cold water. Cut off and discard any discolored leaves. Slice any thick stems lengthwise in half.
  • Bring a large pot of water to a rolling boil and add the salt. Toss in the greens, bring back to a boil, and boil for a minute, then drain and set aside.
  • Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the garlic and stir-fry for 30 seconds, then toss in the greens. Stir- fry vigorously for about 1 1/2 minutes, then add the soybean paste and fish sauce. Stir-fry for another 30 seconds, then add the water, bring to a boil, and cover. Cook for about 2 minutes,
    then remove the lid. The greens should be tender and still bright green. Turn out onto a plate and serve hot or at room temperature.

Serves 4 to 6 as part of a rice meal


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