Asian Greens

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.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔✔