From Asian Vegetarian Recipes, Family Circle, Murdoch Books, 2000.
I’ve eaten Asian greens at yum cha and always enjoyed them so thought I’d have a go at making them myself. I had not realised they were so easy to do.
I purchased Chinese broccoli and cut it into suitable lengths then stacked them in a steamer to cook. That basically was it. Unfortunately I was led away for a minute or two and they were a little overcooked. I still enjoyed them.
They were served with a sauce of kecap manis and a little lime juice. This much a sweet sauce that was different from what I had had before but still quite acceptable. This could become a frequent vegetable dish.
Ease of cooking: ✔✔✔✔✔
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