'Chinese vegetables (How to stir fry)'

'Stir-fry Chinese vegetables are so easy to prepare that we often take it for granted. Even though it may not qualify a place on the banquet menu, it remains as the most popular dish among Chinese households. Its popularity is because it can be completed within five minutes, with only a handful of ingredients.    Recipe: (Complete notes and explanation at https://tasteasianfood.com/chinese-vegetables-stir-fry/ )  Ingredients: 300g of Chinese leafy vegetables of your choice 1 tsp salt 2 tbsp of chopped garlic 1/2 tsp sugar 2 tbsp cooking oil Method: - Wash the vegetables. - Remove the stem, peel off the tough surface of the stem if necessary*. Cut the large stem diagonally (e.g., gai lan) into pieces. - Heat some oil in the wok. Saute the garlic over low heat. - When the garlic becomes fragrant, add the stem of the vegetables. Turn to high heat to stir-fry. Season with sugar and pepper. - Add 2 tbsps of water, cover and simmer for 2 minutes**. - Remove the wok cover. Add the leaves. *** - Continue stir-frying over high heat until the leaves are wilted and the gravy is nearly dry out. Serve. Notes: * Skip this step if the vegetables are tender and young. E.g., young gai lan 芥兰苗 **Actual timing depends on the size and toughness of the stem. *** You can cook the leaves and stems together, and skip the simmering part if the vegetables are tender and young. E.g., small bok choy 小白菜.   #ChineseVegetables #StiFryChineseVegetable #VegetableWithGarlic  =========================== Website: https://tasteasianfood.com/ https://www.facebook.com/TasteOfAsianFood/ https://twitter.com/KwanKaPang https://plus.google.com/u/0/115952786059763150760/posts https://www.instagram.com/kwankapang/' 

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