Thai Sauteed Greens With Chili And Garlic Recipes

THAI SAUTEED GREENS WITH CHILI AND GARLIC

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add a few handfuls of the greens, allow them to wilt slightly, then add more greens in the same manner. Toss well to coat with oil.
• Add the soy sauce, fish sauce and sugar; toss to combine.
• Raise the heat to medium-high and cook until the water released by the greens mostly evaporates, about 5 minutes. The greens are done when a little liquid still clings to the leaves and the stems are tender. Season with salt and black pepper to taste, sprinkle with chilies and serve.

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC

Steps:

• 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
• 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
• 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
• 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
• 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.

THAI GREEN CHILE STIR FRY ON BED OF SHREDDED LETTUCE

Steps:

• Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
• Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
• Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.