These stir-fried Chinese leaves are served with a tangy sauce made of lemon juice, grated lemon rind and ginger.
1 pound Chinese leaves
3 Tbsp vegetable oil
1/2-inch piece of gingerroot, grated
1 tsp salt
1 tsp sugar, honey, stevia, rice syrup or other sweetener
1/2 cup water or vegetable stock
1 tsp grated lemon rind
1 Tbsp cornstarch, kudzo, or arrowroot
1 Tbsp lemon juice
- Separate the Chinese leaves. Wash and drain them thoroughly, and pat dry with paper towels. Cut into 2-inch wide slices.
- Heat the oil in a wok or large skillet. Add the grated gingerroot, followed by the Chinese leaves. Stir-fry for 2-3 minutes, or until the Chinese leaves begin to wilt. Add the salt and sugar (or sugar substitute), and mix well until the leaves soften. Remove with a perforated spoon and set aside.
- Add the water or vegetable stock to the pan with the lemon rind, and bring to a boil. Meanwhile, mix the cornstarch (or substitute) to a smooth paste with the lemon juice, then add to the water or stock in the pan. Simmer, stirring constantly, for about 1 minute to make a smooth sauce.
- Return the cooked leaves to the pan, and mix thoroughly. Arrange on a serving plate, and serve immediately.
Note: this dish can also be made with savory cabbage, in which case you will cook the leaves for an additional minute.
From "Step-by-Step" Vegetarian Chinese Cooking" by Wendy Lee, 1995, Shooting Star Press, Inc. NY, NY