Stir Fried Chinese Greens |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Food & Wine 1998. You can substitute broccoli rabe for the choy sum. Ingredients:
1/2 cup chicken broth or 1/2 cup vegetable broth |
1 tablespoon oyster sauce |
1 tablespoon chinese wine or 1 tablespoon dry white wine or 1 tablespoon dry sherry |
1 tablespoon soy sauce |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
3 scallions, cut into 1-inch lengths |
1 tablespoon minced garlic |
1 teaspoon minced fresh ginger |
1 lb choy sum, sliced crosswise at 3-inch intervals, thickest stalks halved lengthwise |
1 teaspoon cornstarch, mixed with |
1 tablespoon cold water |
Directions:
1. In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt.
2. Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds.
3. Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again.
4. Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes.
5. Add the cornstarch mixture and continue stir-frying until the sauce thickens, about 15 seconds. Transfer the greens to a small platter and serve hot.
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