CarbsPerServing: no counts provided
Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale,
swiss chard, etc.) about 1 lb.
3-4 cloves garlichot red chile (optional)
Chop the vegetable in large pices, wash in a large bowl, drain
water. Cut garlic into large pieces. Cut red chile on diagonal, one
or two slices is okay if the chile is very hot. Heat about 3 T. oil
in wok until hot. Swirl the oil around with spatula. Add garlic and
chile. Add about 1/2 t. salt. Stir briefly with spatula, don't let
garlic brown. Throw in the vegetables. Stir briefly. Add more salt
to taste, probably another 1/4-1/2 teaspoon. Add about 1/4 teaspoon
MSG. Stir some more. If it is a very watery vegetable like Spinach
you won't need to add any water. Other vegetables need some water.
If it needs water add 1/4-1/2 cup. Tender, watery vegetables only
need 1-2 minutes to cook, others like cabbage or kale may need up to
5 minutes, it also depends on how soft or crunchy you like them.
Transfer to serving dish and eat immediately. Eat the garlic, too,
NOTE: I live in Taiwan and have tried to copy the fabulous taste of
the vegetables here to no avail. My friend finally taught me the
exact method and it's very important to follow this process as
closely as possible. And unfortunately, the secret to the fabulous
taste is MSG. You can leave out the MSG, of course, but be warned
that your dish won't have a fraction of the flavor. And as a side
note, if you can ever find a vegetable that in Chinese is called
"Dragon Beard Vegetable" snatch it up, or grow it yourself, it's the
best tasting green I've ever had.