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

  • soy sauce
  • peanut oil
  • gai lan
  • EYB Comments

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

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

  • Eat Your Books

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

  • twoyolks on April 14, 2016

    This is very salty from the soy sauce. The cooking method intensifies the bitterness of the greens. Additionally, if you make this per the recipe, you'll end up with cold greens.

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