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chinese Greens, Thai Style 1 Pound Chinese Leafy Greens (gai Laan Or Jie Lan)
1 Tablespoon Salt
1 Tablespoon Vegetable Or Peanut Oil
1 Tablespoon Minced Garlic
1 Tablespoon Fermented Soybean Paste (dao Jiao)
1 Tablespoon Thai Fish Sauce
1/2 Cup 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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