CHINESE VEGETABLES: This is my version of cooking green-leafed vegetables without using a wok.

COOKING CHINESE VEGETABLES:

 

 

 

 

1 lb. bok choi, baby bok choi, choi sum, or Chinese broccoli or rappini                        

1 tsp salt                                                                     

1 tbsp. cooking wine

2 tbsp. cooking oil                                                      

3 to 4 thin slices fresh ginger

 

                                                           

 

 

Wash vegetables and cut or tear into serving size.

 

Bring a large pot of water to a boil over high heat. Add in 1 tsp oil, then the vegetables. Cover pot and bring water back to a boil. Remove lid, turn down heat to medium and allow vegetables to sit in water to blanch for 1-2 minutes to soften. Drain vegetables into a colander.

 

Heat wok or saucepan over high heat until very hot. Add rest of oil and the ginger. Cook for 1 minute until fragrant. Add vegetables and cook over high heat for 3-5 minutes, or until vegetables are tender but still green and slightly crunchy. Add cooking wine and salt, toss well. Remove from wok and serve.