Simple stir-fried leafy greens from Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang

  • light soy sauce
  • Chinese broccoli

  • EYB Comments

    Can substitute bok choy, asparagus, leeks, or watercress for Chinese broccoli and fish sauce for light soy sauce.

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

Accompaniments: Winter melon and ham soup (Doeng gwa tong); Filipino ceviche (Kinilaw); Stir-fried lobster with ginger and scallions; Sweet braised beef oxtail and tripe (Hong siu ngaw yook); Chicken adobo (Adobong na manok); Cantonese five-spice roast duck

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 bok choy, asparagus, leeks, or watercress for Chinese broccoli and fish sauce for light soy sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.