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Asian greens, Chinese restaurant style from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 266) by Mark Bittman

  • peanut oil
  • oyster sauce
  • gai lan

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Notes about this recipe

  • Eat Your Books

    Can substitute broccoli rabe, any Asian greens, or any tough greens for gai lan.

  • twoyolks on January 26, 2015

    The greens got a nice char and the oyster sauce complimented them well. It took a lot longer and a lot more water to get the stalks to be anywhere close to tender (and I should've let them cook longer).

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