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Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale, swiss chard, etc.) about 1 lb.
3-4 cloves garlic
hot red chile (optional)
How To Prepare:
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, it's yummy.
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.
Carbs per serving - include all nutritional information if known: