GUNG HEI FAT CHOI! Make your CHINESE NEW YEAR even more festive with this yummy dish!

Thanks to local CHEF HEIDI FINK http://www.chefheidifink.com/ for sharing this delicious STIR FRIED GREENS WITH GARLIC RECIPE for Chinese New Year! YUM! Try it at home, and check out Chef Heidi’s Chinatown Culinary tours on her website if you don’t know what to do with a DAIKKON either!

STIR-FRIED GREENS WITH GARLIC

Auspicious for Chinese New Year, this recipe is an excellent way to get your family members to eat (and enjoy) their greens!

1 to 1½ lbs Asian greens (try bok choy, gai lan, shanghai bok choy, or any other Asian green, or use kale, broccoli or rapini)

2 Tb grapeseed or peanut oil, 8 cloves garlic, peeled and chopped small, ½ tsp dried chile flakes (optional), 1½ Tb fish sauce or soy sauce, 1 Tb salted soy beans or miso paste, 1 Tb water, ¼ tsp light brown sugar, ¼ tsp rice vinegar

In a small bowl, mash the salted soy beans as best you can.  Add the fish sauce, water, sugar, and vinegar. Set aside. Prepare the greens.  Wash well, then use a knife to separate the soft leaves from the stems.  Slice the stems into ½-inch slices, and cut the leaves into larger pieces.  Keep the stems and the leaves in separate bowls. Heat a large skillet over medium or medium-high heat.  Add the oil and swirl to coat the pan.  Add the garlic and chiles and stir-fry vigorously for about 30-40 seconds, until garlic is sticky and golden, but not burnt.  (This is like pan-roasting garlic, rather than doing it in the oven) Now add the prepared stems to the pan to the pan and stir fry for about 1 to 2 minutes.  Add a little water to the pan if things seem to be burning. Now add the leaves or soft florets and stir several times. Add the salted soybean mixture, stir well, cover, and cook for 2 to 4 minutes more, stirring occasionally, until greens are tender and infused with garlic. Remove the lid in the last minute of cooking to evaporate some of the liquid. Serve the greens immediately or allow to cool to room temperature to be served as a kind of ‘salad’. These green are also the base for Lat Na, a Thai wide noodle dish made with chicken, garlicky greens, and salted soy bean gravy. Serves 4.

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