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CarbsPerServing:
no counts provided
Effort:
Easy
Ingredients:
Any green leafy vegetable (spinach, cabbage, nappa cabbage,
kale,
swiss chard, etc.) about 1 lb.
3-4 cloves garlichot red chile (optional)
oil
salt
MSG
Direction:
Chop the vegetable in large pices, wash in a large bowl, drain
water. Cut garlic into large pieces. Cut red chile on
diagonal, one
or two slices is okay if the chile is very hot. Heat about 3
T. oil
in wok until hot. Swirl the oil around with spatula. Add
garlic and
chile. Add about 1/2 t. salt. Stir briefly with spatula, don't
let
garlic brown. Throw in the vegetables. Stir briefly. Add more
salt
to taste, probably another 1/4-1/2 teaspoon. Add about 1/4
teaspoon
MSG. Stir some more. If it is a very watery vegetable like
Spinach
you won't need to add any water. Other vegetables need some
water.
If it needs water add 1/4-1/2 cup. Tender, watery vegetables
only
need 1-2 minutes to cook, others like cabbage or kale may need
up to
5 minutes, it also depends on how soft or crunchy you like
them.
Transfer to serving dish and eat immediately. Eat the garlic,
too,
it's yummy.
NOTE: I live in Taiwan and have tried to copy the fabulous
taste of
the vegetables here to no avail. My friend finally taught me
the
exact method and it's very important to follow this process as
closely as possible. And unfortunately, the secret to the
fabulous
taste is MSG. You can leave out the MSG, of course, but be
warned
that your dish won't have a fraction of the flavor. And as a
side
note, if you can ever find a vegetable that in Chinese is
called
"Dragon Beard Vegetable" snatch it up, or grow it yourself,
it's the
best tasting green I've ever had.
***
For
Details about Ingredients , check your nearest American Store
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