Stir-Fried Greens with Rice Wine

[Pictured: Stir-fried sweet potato greens.]

Stir-Fried Greens with Rice Wine

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About This Recipe

Yield:4
Active time:10 minutes
Total time:10 minutes
Special equipment:wok
This recipe appears in: Seriously Asian: Stir-Frying with Booze

Ingredients

  • 1 bunch water spinach or sweet potato greens, about 10 ounces
  • 2 cloves garlic, crushed
  • 1/4 cup rice wine
  • 3 tablespoons cooking oil or lard
  • 1/8 teaspoon salt
  • A pinch of sugar, or to taste

Procedures

  1. 1

    Wash the greens and let dry briefly. The leaves do not have to be impeccably dry but make sure there isn't any excess water.

  2. 2

    If you're using sweet potato greens, separate the stems from the leaves. Cut the stems into 1-inch segments. Set aside the leaves. If you're using water spinach, cut everything into 2-inch segments (the leaves and stems here are more tender than those of the sweet potato greens.)

  3. 3

    Heat your wok over high heat until it's almost smoking. For sweet potato greens: Swirl in the oil and add the garlic and the stems of the sweet potato greens. Stir-fry for a minute; add 2 tablespoons of the rice wine and continue to stir-fry. Add the leaves and stir-fry for another minute. Add the rest of the wine and stir-fry for a few seconds, until the liquid evaporates. Sprinkle the salt and sugar to taste.

    For water spinach: Swirl in the oil and add the garlic, stems, and leaves. Stir-fry for a minute; add the rice wine and continue to stir-fry until the liquid evaporates. Sprinkle the salt and sugar to taste.

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