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CREDIT: Photograph by Naomi Duguid, Jeffrey
Alford
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Chinese greens fresh from the market, including
choi sum, baby bok choi, Shanghai bok choi and tai gu choi.
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Chinese Greens and Garlic
In this simple stir-fry, the greens are
parboiled first. Boiling time will vary with the vegetable; parboiling just
gets it to the slightly softened stage and then cooking is completed in the
wok. We like to use a lot of garlic, good and warming in the winter.
- 1 1/2 to 2 pounds Chinese broccoli or
bok choi or broccoli raab or other greens
- Salt
- 2 to 3 tbsp peanut or vegetable oil
- 2 to 3 tbsp coarsely chopped garlic
- A scant 1 cup water or light vegetable
or chicken broth
- 1 tsp cornstarch made into a paste with
2 tbsp cold water
1. Place a large pot of water on to boil.
Meanwhile, cut the greens lengthwise (in half or in quarters, depending on
what size pieces you want) and place in a sink full of cold water. Swirl
them around to loosen any dirt and get them clean, then drain in a colander
and set aside.
2. When the water boils, add about 1 tbsp
salt. Wait until the water returns to a boil and then add the greens. Taking
care not to get burned by the steam, stir the greens with a long-handled
wooden spoon, making sure all greens are immersed, until the water returns
to a boil. At that point, allow the greens to cook no more than a minute
longer, then drain and set aside.
3. Heat a large wok over high heat. Add
the oil and swirl to coat the wok. When the oil is hot, toss in the garlic
and stir-fry until golden (about 15 seconds). Add the greens and stir-fry
for about a minute, pressing them against the sides of the wok to sear a
little. Add the liquid and bring it to a boil. Let it boil for about 30
seconds. Stir the cornstarch paste well, then add, together with about 1 tsp
salt. Stir-fry for another 15 to 30 seconds.
4. Turn out on to a small platter and
serve hot. Serves four to six as one of several dishes at a meal.
- www.hotsoursaltysweet.com
published in National
Post 2003
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