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Yunnan Greens

Cuisine: Vietnamese
Courses: Vegetables
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBok choy or Shanghai bok choy - (5 to 8 heads)
1 tablespoon 15mlSalt
2 tablespoons 30mlPeanut or vegetable oil
2   Thai dried red chiles
1/2 teaspoon 2.5mlMinced ginger
1/2   Cup mild vegetable broth or water
1 teaspoon 5mlCornstarch - dissolved in
2 tablespoons 30mlWater

Recipe Instructions

Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks.

When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside.

Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds.

Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.)

This recipe yields 4 servings as one of several dishes in a meal.

COOKING LIVE with Sara Moulton - (Show # CL-9638) - from the TV FOOD - NETWORK


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