| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Side dish, Thai, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Collard greens |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Garlic, chopped |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Bean paste |
| 2 |
tb |
Vegetarian oyster sauce |
| 1 |
tb |
Cornstarch dissolved in |
| 1/4 |
c |
Water |
| 1 |
tb |
Cilantro leaves, chopped |
INSTRUCTIONS
SEASONINGS
GARNISH
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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