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Quick and easy Chinese greens from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • scallions
  • dry sherry
  • soy sauce
  • garlic
  • fresh ginger
  • peanut oil
  • oyster sauce
  • Chinese greens
  • chicken stock

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Notes about this recipe

  • L.Nightshade on July 11, 2011

    My greens included mizuna, tatsoi, chard, red spinach, kale buds, broccoli raab, and arugula. I used purple spring onions where scallions were specified. These were a bit bigger than scallions, so I cut them in shorter pieces. Garlic, scallions, and ginger are stir fried for 30 seconds, then the greens are added and cooked for a scant couple minutes. Then a mixture of chicken stock, oyster sauce, Chinese wine, soy sauce, and sugar is added to the greens for a three minute simmer. Near the end, cornstarch mixed in water is added and the pot is stirred until the mixture thickens. I thought this was quite a tasty treatment for the greens. The sauce has a good flavor, but does not overwhelm the fresh green taste. I served this with plain black rice.

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