|Thai Style Chinese Greens|
Bring a large pot of water to a rolling boil and add the salt. Toss in the greens, bring back to a boil, and boil for a minute, then drain and set aside.
Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the garlic and stir-fry for 30 seconds, then toss in the greens. Stir- fry vigorously for about 1 1/2 minutes, then add the soybean paste and fish sauce. Stir-fry for another 30 seconds, then add the water, bring to a boil, and cover. Cook for about 2 minutes, then remove the lid. The greens should be tender and still bright green.
Turn out onto a plate and serve hot or at room temperature.
Serves 4 to 6 as part of a rice meal
From: Chef Patrick
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