Yunnan Greens

Page 151

Cuisine: Chinese | Course Type: Sides

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I thought it strange that this recipe called for the bok choi to be blanched before stir frying as it’s such a quick cooking vegetable, but in the name of “recipe testing”, I followed the instructions. After draining, the vegetable was quickly stir fried with ginger and Thai chiles, then boiled briefly in stock with added cornstarch to thicken, ~2 minutes cooking time total.

The par-boiling removed all the bitterness and grassy flavour from the vegetable; it was sweet and tender- crisp with the subtle flavour of ginger and heat from the chilies, which were there for “warmth”, not be eaten. Even the carnivores enjoyed it!

Green beans and cabbage are recommended as substitutes but I can see using this method with other greens like Swiss chard, broccoli or kale.

(edited 15th April 2012) (0) comment (0) useful  

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