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: ✔✔✔✔✔
