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Ingredients Jump to Instructions ↓

  1. 1/2lb Collard greens

  2. 3 tb Vegetable oil

  3. 1 tb Garlic, chopped

  4. 1 tb Soy sauce

  5. 1 tb Bean paste

  6. 2 tb Vegetarian oyster sauce

  7. 1 tb Cornstarch dissolved in

  8. 1/4c Water

  9. 1 tb Cilantro leaves, chopped

Instructions Jump to Ingredients ↑

  1. + Directions : 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"

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