Yunnan greens (Sunni cai) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 151) by Jeffrey Alford and Naomi Duguid

  • fresh ginger
  • peanut oil
  • bok choy
  • dried chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lkgrover on May 26, 2017

    I made this as a side dish, with bok choy and one jalapeno pepper. (I sauteed the pepper in oil, along with the bok choy, but removed the pepper before eating as instructed.) The broth and cornstarch made a thicker sauce; a nice change from my normal plain sauteed greens. I enjoyed it, but it was spicy. (For a variation, see Stir-fried stem lettuce Lhasa-style in Alford & Duguid's Beyond the Great Wall.)

  • twoyolks on September 19, 2013

    I made this with Choy sum instead of bok Choy. This was just too mild. There's not enough ginger or chili pepper to add any appreciable flavor.

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