Stir-fried greens with oyster sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Collard greens |
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Bean paste |
| 2 | tablespoons | Vegetarian oyster sauce |
| 1 | tablespoon | Cilantro leaves, chopped |
| 1 | tablespoon | Garlic, chopped |
| 1 | tablespoon | Cornstarch dissolved in |
| ¼ | cup | Water |
Directions
SEASONINGS
GARNISH
Wash the vegetables. Cut leafy greens into 2" lengths. Heat the wok in oil over high heat & add the garlic. Stir-fry until it is light brown, then add the greens & seasonings. Stir-fry for 3 to 5 minutes more. Transfer to a serving dish, sprinkle with the cilantro & serve hot.
VARIATION: In place of the collards, use mustard greens, bok choy or broccoli.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 09-26-94
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