Dinner last night

[sam_t]

Plain white rice with garlic hoisin greens

Comments

[elettaria]

I'm not sure if I've cooked spring greens, but I've cooked pak choi and chard and various similar things. Out of curiosity, why did you do them that way instead of bunging them straight into the oil? And what heat did you use for frying the garlic in the oil? I sometimes find it tricky with stir-fries not to burn the garlic when the heat is high enough for stir-frying

[sam_t]

I steamed the greens because I was using a small nonstick frying pan rather than a wok, and that was the easiest way to get them cooked evenly without burning - it's harder to stir them in oil in a small space. I think you'd need a bit of water anyway, as they'd take longer than pak choi or chard. Likewise it's also easier to get the garlic to cook to the right colour (medium heat) as you can see it and make sure it hasn't got stuck on the bottom. I don't have too much of a problem with garlic burning when I cook stir-fries properly in the wok - if I've got a good surface and I keep the food moving well, it generally works out. I think (based on sharing a kitchen with a bunch of international students a few times) that a lot of stir-fried recipes need/tolerate more colour to the garlic than, say, Italian recipes in any case