![]() ![]() Saute for a minute until transparent and slightly golden on the edges. Add 1 Tbsp butter to pan, and add garlic, onions, and green onions. This dish is just so versatile and easy to that my my cooks it all the time and we never get tired of it. ![]() A humble Chinese greens recipe not only reminds me of my mom’s cooking, but it truly comes in handy when I have a fridge full of leafy greens and I do not want to do a half-hour of internet research to come up with dinner ideas. These days, I seem to appreciate the simple things more than before. I was impatient and told her that I always preferred to try my hand at something new. ![]() Many years ago when I still lived with my parents, my mom always told me to learn a few staple recipes so I would be able to whip up a quick dinner at any time. It is a wonderful way to add some greens as part of a very simple dinner with foods such as bread, roast potatoes, and rice and beans. To add a bit more kick, you can add some peppers (either dried, sliced fresh peppers, or pepper flakes) into the hot oil to spice things up. Then you can serve it with a Western-style main dish such as roast chicken or beef. You can tweak this recipe slightly, if you like, by using olive oil. Then finish it up with the hot oil at the end and serve the greens with the rest of your dinner. Then prepare your main and any other dishes you want to serve. You can prepare the greens ahead of time and set them aside. The easiest way to prepare a full Chinese dinner is to serve this dish on the side, along with your main dish, a soup, and some rice. Now that you’ve learned the essence of this Chinese greens recipe, you can pair it with all kinds of meals because the flavors pair easily with many types of cuisine. Once the garlic turns golden brown, it will be cooked further by the residual heat even after you turn off the heat, and it might overcook and turn bitter. Although you might be tempted to get all the garlic golden, it’s totally fine if it cooks slightly unevenly. It’s important to stir the oil constantly so the garlic browns relatively evenly. The garlic will turn golden very quickly in the hot oil. Do not skip this step, or else your dish will be diluted. You can even use paper towels to speed up the drying process. It’s important to gently squeeze out the excess water and let them sit in a colander to dry before plating them. The blanched vegetables will be logged with water.
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