Mixed Green Vegetables
1 min readJiao Wai Cai Yuan
12tablespoons groundnut or vegetable oil
6garlic cloves, crushed
2 teaspoons salt
Vateaspoon freshly ground white pepper
500g Chinese leaves, cut into 5 cm(2 inch) pieces widthways
200 ml chicken stock or water
325g pak choi, cut into 5 cm(2 inch) pieces widthways
300g Shanghai pak choi(Shanghai cabbage), split in half
1teaspoon cornflour, blended with 2 teaspoons water to a smooth paste This simple recipe is a delicious way to experience Chinese vegetables, first stir-fried, then slowly braised in chicken stock. Shanghai pak choi is sometimes called baby pak choi.
1. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the garlic, salt and pepper. Stir-fry for 20 seconds. Then add the Chinese leaves and stock or water and continue to stir-fry for 2 minutes. Add the pak choi and Shanghai pak choi and continue to stir-fry for 2 minutes.
2. Reduce the heat, cover and simmer for 8 minutes. When the vegetables are cooked, remove them to a plat-ter. Increase the heat to high and add the cornflour paste to thicken the stock. Cook for 30 seconds and then pour over the vegetables. Serve at once.
