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Tuesday, December 27, 2011

Asian Greens

This recipe comes from The Whitegrass Cookbook

What you will need:
2 Tbsp Vegetable Oil
2 cloves of garlic minced
1 lb. fresh greens (we use Kale)
1/4 cup chinese rice wine or sherry
1 Tsp ginger root, fresh grated
1 Tbsp lemon juice
1 Tsp sugar
2 Tbsp water
2 Tbsp soy sauce

Saute garlic in oil for one minute.  Add greens and stir-fry for about 1 minute.  Add remaining ingredients except for soy sauce.  Stir-fry until greens are tender.  Toss with soy sauce just before serving.

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