Thai style Chinese Greens
is one of the recipes which we have been given
permission to reproduce by RecipeGoldmine, founded
by Linda Roth.
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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
the greens thoroughly in cold water. Cut off
and discard any discolored leaves. Slice any
thick stems lengthwise in half.
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
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
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.
4 to 6 as part of a rice meal
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