#chinese leaf

[aonghaseats]

Chinese Leaf and Garlic

A portion of Chinese leaf cabbage and garlic cloves in a black pot.

Estimated calories: 150

[deenakakaya]

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

Broccoli and Chinese leaf curry in a miso base

It’s only now that I can see chapters in my life. As ceaseless as each one may feel, they do. I wasn’t there on the day of my father’s bypass because I had an exam the next day and I didn’t cry at my wedding, not even a damp eye. I cried the entire day at work when I failed the first and only…

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[chinesefoodlib-blog]

醋熘白菜 － Quick Stir Fried Chinese Leaf with Vinegar

熘 or 'liu' is a form of quick stir frying where sliced meat or vegetables are first fried in oil then a starchy sauce. It is a genuinely quick and easy way of cooking, but don't be too zealous with the vinegar. 

Ingredients:

500g Chinese Leaf (medium sized) 1 section of a 'big Spring Onion' or two regular Spring Onions 1 clove of Garlic 8 Dried Chillies 3 tbs Black Rice Vinegar 1 tbs Light Soy Sauce 2 tsp Sugar 1/2 tsp Salt 2 tbs Cornflour/Sauceflour 1/2 tsp Sesame Oil

Tips:

Use high heat to quickly fry this dish, otherwise the Chinese leaf will be too watery and will lose its crunch. When frying, Chinese leaf will release a little water, but no matter what you do never add water.

I personally feel, in this dish, black rice vinegar tastes better than any other vinegar.

When thickening the sauce stir in one direction; clockwise or counter-clockwise, do not stir in both directions or the sauce will lose its texture.

Just as you serve this dish pour in a little sesame oil.

Method:

Wash the Chinese leaf and then cut through the middle with your knife at a 30' angle and slice the Chinese leaf into thin slices. Cut the garlic and spring onion into thin slices. Cut open the chillies. Put oil in the pan, when the oil is warm (five parts hot), put in the chillies and fry until fragrant.

Add sliced spring onion and garlic, then add the Chinese leaf and fry for one minute.

In sequence pour in the rice vinegar and light soy sauce.

Add the sugar and salt and fry for three minutes.

When the Chinese leaf begins to release water add the cornflour and stir. Finally add sesame oil and serve.