Chinese Vegetables
Recipes - Spring Greens Recipe
Ingredients
-
4 -6 oz. spring greens
-
1 thin slice fresh ginger
-
1 crushed clove garlic
-
1 tablespoon peanut oil
-
1/2 teaspoon ginger sherry
-
1/4 pint (U.S. 5/8 cup) hot
chicken stock
-
pinch each salt, sugar and
Ve-Tsin
(M.S.G.)
-
1/4 teaspoon soy sauce
-
3/4 teaspoon corn-flour
-
1 dessertspoon cold water
Method:
-
Wash, drain and
cut the greens into suitable pieces. Cut the ginger
into thin strips. Fry the garlic in the oil until
golden and then discard it.
-
Add the greens,
ginger, ginger sherry and stock and cook very
quickly at a high heat for just under 2 minutes. If,
by this time, the stock is almost absorbed, add a
little more.
-
Add the
seasonings and soy sauce and bring to the boil. Push
the greens to one side of the pan and stir the
corn-flour, blended with the water, into the stock.
-
Continue to stir
while boiling for 1 1/2 minutes. Turn into a heated
serving dish.
Note: Brussels sprout tops can be cooked in the same
way.
To
make Ginger Sherry: Cut 1-2 oz. fresh ginger into
thin strips. Turn them into a bottle and cover with
a warm brown sherry. Leave the ginger to infuse in
the sherry. Then strain and use as directed.
For 2 oz. fresh ginger 1/2
bottle sherry will be the right amount to add.
Chinese Vegetables Recipes -
Spring Greens Recipe
