| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Side dish, Thai, Vegetables | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Collard greens |
| 3 | T | Vegetable oil |
| 1 | T | Garlic, chopped |
| 1 | T | Soy sauce |
| 1 | T | Bean paste |
| 2 | T | Vegetarian oyster sauce |
| 1 | T | Cornstarch dissolved in |
| 1/4 | c | Water |
| 1 | T | Cilantro leaves, chopped |
INSTRUCTIONS
Wash the vegetables. Cut leafy greens into 2" lengths. Heat the wok in oil over high heat & add the garlic. Stir-fry until it is light brown, then add the greens & seasonings. Stir-fry for 3 to 5 minutes more. Transfer to a serving dish, sprinkle with the cilantro & serve hot. VARIATION: In place of the collards, use mustard greens, bok choy or broccoli.
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 89.9mg
Potassium: 16mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g